GARDEN QUINOA SALAD

1 1/2 cups quinoa, rinsed and drained

3 cups water

1 lb fresh asparagus, cut into 2" pieces

1/2 lb fresh sugar snap peas

1/2 lb fresh green beans, trimmed

2 tbsp olive oil

2 tbsp lemon juice

2 tbsp minced fresh parsley

1 tsp grated lemon peel

3/4 tsp salt

1 cup cherry tomatoes, halved

3 tbsp salted pumpkin seeds or pepitas. optional

In a large saucepan, cook and stir quinoa over medium-high heat 3-5 minutes or until toasted. Add the water and bring to a boil. Reduce heat and simmer, covered, 12-15 minutes or until liquid is absorbed. Transfer to a large bowl.

Meanwhile, in a large saucepan, bring 4-cups of water to a boil. Add asparagus and snap peas, cooking uncovered 2 to 4 minutes, just until crisp tender. Remove veggies and immediately drop into ice water. 

Return the water to a boil. Add the green beans and cook3 to 4 minutes or until crisp tender. Remove and drop into ice water. Drain the vegetables and pat dry.

In a small bowl, whisk oil, lemon juice, parsley, lemon peel and salt. Add the tomatoes and vegetables to the quinoa and drizzle with the dressing. Toss to combine. Top with pumpkin seeds, if desired.

Yield: 4 servings

recipe and photo 2009 TOH