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Posted by on Mar 31, 2015 | 0 comments

Asparagus + Pea Quinoa Salad with Mint

Asparagus + Pea Quinoa Salad with Mint

Asparagus + Pea Quinoa Salad

Spring is here! Time to allow your body to do it’s natural detoxing and shed that heavy, warm, winter layer. Nature helps us out by giving us light and fresh detoxifying foods this time of year. That’s why it’s best to eat local and seasonal, because what grows in your area is what’s best for your body during that season. Pretty cool that nature makes it easy on us to figure out “what to eat”, right?

This recipe uses asparagus, peas and mint; some of my favorite spring produce. I threw in some fresh lemon juice (a staple in my house) and raw, local honey, which can help you overcome some of those springtime allergies, too. This recipe will be one of your favorite springtime side dishes!

ASPARAGUS + PEA QUINOA SALAD WITH MINT

(gluten free, dairy free, vegetarian)

Total time: 20 minutes

Serves: 4

INGREDIENTS: Use organic whenever possible.

  • 1 cup cooked quinoa (see instructions here)
  • 1 bunch asparagus
  • 1 1/2 cup green peas, fresh or frozen
  • 2 tablespoons fresh mint
  • 1/4 cup olive oil
  • 1/2 lemon, juiced
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey (preferably raw + local)
  • sea salt + pepper to taste

DIRECTIONS: 

If you don’t have any leftover cooked quinoa, start with that. You can find simple cooking instructions here.

In a mason jar, add olive oil, lemon juice, Dijon mustard, honey, salt and pepper. Put the lid on and shake vigorously for 30 seconds. Dressing is done. :)

Wash the asparagus and pat dry. To chop, hold the woody end and use a sharp knife or vegetable peeler to create shavings or diagonal pieces. Stop when you’ve reached the hardened woody end, about 2 inches from the bottom. You can discard those pieces. Add the asparagus a large mixing bowl.

Next chop the mint finely and add to the mixing bowl. In a small saucepan add hot tap water. Dip the peas into the pan and let sit for 2-3 minutes. Drain and add to the mixing bowl.

Now stir in 1/4 cup of the dressing and combine well with the veggies. Lastly, fold in 1 cup cooked quinoa. Taste and add more dressing if needed.

Serve over a bed of salad greens!

Lots of Love,

Shannon


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