Spring Fresh Asparagus Quinoa
A light and fresh spring-inspired lunch featuring seasonal vegetables. We're crafting moments, preserving memories, and telling stories without words.
Category
Seasonal
Prep Time
15 minutes
Total Time
35 minutes
Servings
4
Ingredients
2 cups quinoa
2 cups asparagus, chopped
2 cups fresh peas
1 cup mint leaves
1/4 cup dill, chopped
1 lemon, zested and juiced
4 oz goat cheese
1/4 cup pine nuts
For the Dressing:
3 tbsp olive oil
2 tbsp lemon juice
1 tsp honey
Salt and pepper to taste
Instructions
Cook quinoa according to package
Blanch asparagus and peas
Toast pine nuts until golden
Chop herbs and zest lemon
Mix dressing ingredients
Combine all ingredients except cheese
Top with crumbled goat cheese
Pack in airtight containers
