Spring Quinoa with Asparagus, Peas & Pickled Onion
User Reviews
4.8
12 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 to 6
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Course
Main Course
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Cuisine
American
Spring Quinoa with Asparagus, Peas & Pickled Onion
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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
- ¾ cup quinoa uncooked, Lundberg Farms Organic Antique White
- 1⅓ cups water
- 1 asparagus tough ends trimmed, bunch
- 1 cup peas thawed, frozen
- ½ cup red onion pickled
- ¼ cup parsley fresh, chopped, and/or
- ¼ cup chives fresh, chopped, and/or
- lemon zest of 1
- 2 tablespoons lemon juice fresh
- 1½ tablespoons extra-virgin olive oil
- ¾ teaspoon salt plus more to taste, sea salt
- 1 egg grated, hard boiled
- mint for garnish, or basil
- black pepper freshly ground
Creamy green goddess dressing
- ½ cup Greek yogurt whole milk
- 2 tablespoons lemon juice fresh
- 2 tablespoons tahini
- 1 garlic clove
- ½ cup parsley fresh or cilantro
- 2 tablespoons dill or tarragon
- ½ teaspoon salt sea salt
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.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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