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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is special to me because itâs delicious as well as healthful. Serve it hot or cold, and enjoy the leftovers while theyâre fresh! Ingredients:
1-1/2 cups quinoa, rinsed and well drained |
3 cups water |
1 pound fresh asparagus, cut into 2-inch pieces |
1/2 pound fresh sugar snap peas |
1/2 pound fresh green beans, trimmed |
2 tablespoons olive oil |
2 tablespoons lemon juice |
2 tablespoons minced fresh parsley |
1 teaspoon grated lemon peel |
3/4 teaspoon salt |
1 cup cherry tomatoes, halved |
3 tablespoons salted pumpkin seeds or pepitas |
Directions:
1. In a large saucepan, cook and stir quinoa over medium-high heat 3-5 minutes or until toasted. Add water; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Transfer to a large bowl.
2. Meanwhile, in a large saucepan, bring 4 cups water to a boil. Add asparagus and snap peas; cook, uncovered, 2-4 minutes or just until crisp-tender. Remove vegetables and immediately drop into ice water.
3. Return water to a boil. Add green beans; cook 3-4 minutes or until crisp-tender. Remove beans and drop into ice water. Drain vegetables; pat dry.
4. In a small bowl, whisk oil, lemon juice, parsley, lemon peel and salt. Add tomatoes and blanched vegetables to quinoa; drizzle with dressing and toss to combine. Top with pumpkin seeds. Yield: 4 servings.
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