Spring Quinoa with Asparagus, Peas & Pickled Onion

Name: Spring Quinoa with Asparagus, Peas & Pickled Onion
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: ¾ cup uncooked Lundberg Farms Organic Antique White Quinoa; 1⅓ cups water; 1 bunch asparagus (tough ends trimmed); 1 cup frozen peas (thawed); ½ cup pickled red onions; ¼ cup chopped fresh parsley and/or chives; Zest of 1 lemon; 2 tablespoons fresh lemon juice; 1½ tablespoons extra-virgin olive oil; ¾ teaspoon sea salt (plus more to taste); 1 hard boiled egg (grated); Mint and/or basil (for garnish); Freshly ground black pepper; ½ cup whole milk Greek yogurt; 2 tablespoons tahini; 1 garlic clove; ½ cup fresh parsley or cilantro; 2 tablespoons fresh dill or tarragon; ½ teaspoon sea salt

Instructions

Prep:20minCook:20min

This spring quinoa recipe is a lovely light dinner or meal prep lunch! If you make it ahead, store the creamy dressing separately. This dish is best when you drizzle the dressing on right before you eat.

Updated at: Thu, 21 Nov 2024 14:03:43 GMT