1 cup cooked in 1 cup water
2-3 cups of asparagus, washed and cut to 1" pieces
1/2 cup radishes, sliced thinly
1/2 cup cooked edamame, black beans or chickpeas
1/3 cup walnut pieces
1/4 cup parsley, minced
1/4 cup mint, minced (optional)
Dressing:
3 tbsp olive oil
4 tbsp fresh lemon juice
1 tbsp lemon zest
2 cloves garlic, minced
salt and pepper to taste
Whisk dressing in a bowl. Cook quinoa. Lightly steam asparagus until slightly tender. Mix all ingredients in a bowl and coat with dressing. Enjoy warm or cooled topped with avocado, herbs, sprouts, lemon or lime alone or on a bed of greens
