Snap Pea, Asparagus, and Quinoa Salad with Peanut Dressing
Servings
4
Servings
4
Ingredients
  • 1lb asparaguswoody ends removed
  • 1/2cup cooked quinoacooled
  • 1/2lb snap peastrimmed and cut into bite-size pieces
  • 3 green onionspale green and white parts, sliced
  • 1/4cup Fresh mintplus more for garnish
  • 3 Tbsp cashew pieces
  • 1 Tbsp natural peanut butter
  • 1 Tbsp sesame oil
  • 1 Tbsp seasoned rice vinegar
  • 1tsp low-sodium soy sauce or tamari
  • 1tsp sambal oelek
  • A handful of pea shoots
Instructions
  1. Fill large saucepan with water and bring to a boil. Fill large bowl with ice water and set aside. Drop asparagus pieces into boiling water, cook for 3 minutes, or until just tender, covering pot if necessary to keep temperature up. Use slotted spoon to remove asparagus to ice water to stop cooking process. Allow to cool for a few minutes. Drain and pat dry.
  2. In large bowl, combine cooked quinoa, asparagus, snap peas, green onions, mint, and cashew pieces.
  3. In small glass jar, combine peanut butter, sesame oil, rice vinegar, soy sauce, and sambal oelek. Pour dressing over salad ingredients and stir gently to combine, being careful not to break asparagus pieces. Serve on large platter and garnish with more mint and pea shoots.