Garden Fresh Quinoa Salad
Make and Enjoy
1 lb Asparagus, stems trimmed
1/2 lb Green Beans, trimmed
1/2 lb Sugar Snap Peas
1 1/2 Cups Quinoa, rinsed and drained
1/2 Cup Extra Virgin Olive Oil
2 TBS Fresh Lemon Juice
Salt & Pepper
1-2 TBS Fresh Italian Flat Leaf Parsley, chopped
1 Cup Grape Tomatoes, halved
1/4 Cup Pumpkin Seeds, salted and roasted for garnish
Cut Asparagus, Green Beans and Sugar Snap Peas on the diagonal into 1" pieces.
In a saucepan boil salted water, add vegetables and simmer until bright green but crisp tender, for about 3-4 minutes. Drain, then place simmered vegetables into a bowl of cold water for 1-2 minutes. Drain again and spread on a tray to cool, pat dry.
Toast the quinoa in a dry skillet over medium heat, stirring constantly for about 4 minutes. Put toasted quinoa into a medium pot and add 3 1/4 cups water. Bring to a simmer, then reduce the heat to low, cover and cook for 30-35 minutes.
Remove quinoa from heat and let sit, covered for an additional 5 minutes or until all the water is absorbed and the quinoa is tender. Set aside, uncovered to let cool to room temperature. Then fluff with a fork.
In a small bowl, whisk oil, lemon juice, (salt and pepper to taste) together. Add lemon zest and parsley. In a large bowl combine tomatoes, asparagus, beans and peas with the quinoa.
Add the dressing and toss gently. Serve at room temperature or lightly chilled. Garnish with pumpkin seeds.