loveandlemons4.8
Spring Quinoa with Asparagus, Peas & Pickled Onion
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.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●food processor
📝 Preparation Steps
1
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.
2
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.
3
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.
fresh lemon juice2 tablespoonstahini2 tablespoons
4
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.
fresh lemon juice2 tablespoons
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