Purple Asparagus and Quinoa Salad with Peas and Pea Shoots

Purple Asparagus and Quinoa Salad with Peas and Pea Shoots

It might be an overstatement to call this quinoa and asparagus salad “the perfect spring meal.” But in my world, this dish is as close as it gets to seasonal perfection, and I can tell you that this is the sort of recipe that I will make again and again as summer progresses, varying the [...]

Ingredients

  • 1 pound purple asparagus, washed, woody ends trimmed off, and cut into 2 inch pieces
  • 2 teaspoons olive oil
  • Salt and pepper
  • 1¼ cups quinoa, rinsed under cold water in a fine sieve until the water runs clear
  • 2½ cups water
  • 1½ cups frozen green peas, thawed or steamed till bright green and tender (alternately, you can blanch fresh green peas for 3 minutes, or until tender)
  • 1 heaping cup pea shoots, chopped in half
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest (optional)
  • 1 teaspoon white wine or champagne vinegar
  • 1 small clove garlic, minced finely or crushed (optional)
  • Salt and pepper to taste (I like lots of pepper in this recipe)
Read the whole recipe on Choosing Raw