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
Yield: 4 to 6
Ingredients: ¾ cup uncooked Lundberg Farms Organic Antique White Quinoa; 1⅓ cups water; 1 bunch asparagus; 1 cup frozen peas; 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; 1 hard boiled egg; Mint and/or basil; freshly ground black pepper; ½ cup whole milk Greek yogurt; 2 tablespoons fresh lemon juice; 2 tablespoons Tahini; 1 garlic clove; ½ cup fresh parsley or cilantro; 2 tablespoons fresh dill or tarragon; ½ teaspoon sea salt

User Reviews

4.8

18 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4 to 6
Course
Main Course
Cuisine
American

Spring Quinoa with Asparagus, Peas & Pickled Onion

Iris Warren

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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.

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Ingredients

Servings

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

Creamy green goddess dressing

½ cup whole milk Greek yogurt
2 tablespoons fresh lemon juice
2 tablespoons Tahini
1 garlic clove
½ cup fresh parsley or cilantro
2 tablespoons fresh dill or tarragon
½ teaspoon sea salt

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Instructions

Rinse the quinoa and combine it with the water in a medium pot. Bring to a boil, cover, reduce the heat, and simmer for 15 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork and set aside to cool.
Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Chop the asparagus into small pieces and drop them into the boiling water for 1 minute. Drain, transfer to the ice water, and chill for 1 minute. Drain and pat dry.
Make the dressing: In a food processor, combine the yogurt, lemon juice, tahini, garlic, fresh herbs, and salt. Pulse to combine. The dressing should be creamy and spoon-able. If it’s too thick, add 1 to 3 tablespoons of water and pulse again.
In a large bowl, combine the quinoa, asparagus, peas, pickled onions, chopped herbs, and lemon zest and toss to combine. Add the lemon juice, olive oil, salt, and several grinds of pepper and toss again. Season to taste and transfer to a serving platter. Drizzle with the creamy green goddess dressing, then top with the grated egg and fresh herbs.