Quinoa Primavera Bliss
Recipe by Nina Curtis
Ingredients
- 2 cups spring leafy greens
- 1 cup dried tri-color quinoa
- 1 bunch asparagus, trimmed
- 1 cup cherry tomatoes, halved
- 1 cup English peas
- 1 cup black lentils
- 1 bunch radishes, thinly sliced, for garnish
- ¼ cup fresh basil leaves, torn, for garnish
- Salt and pepper, to taste
- Tahini lemon dressing, recipe follows
For the tahini lemon dressing:
- ½ cup tahini
- ¼ cup fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- 1 tablespoon maple syrup or sweetener of choice, adjust to taste
- Salt and pepper, to taste
- Water, to thin, if needed
Instructions
- Cook tri-color quinoa according to the package instructions. Allow to cool. Blanch asparagus and English peas until tender crisp. Plunge into ice water to retain color.
- Cook lentils according to package instructions. Drain excess water and let cool. In large bowl, combine quinoa, asparagus, cherry tomatoes, peas, and lentils. In small bowl, whisk together tahini, fresh lemon juice, olive oil, minced garlic, maple syrup, salt, and pepper. Adjust sweetness and consistency with water, if needed.
- Drizzle tahini lemon dressing over quinoa and vegetables. Toss gently to coat evenly. Garnish with sliced radishes and torn fresh basil leaves. Allow salad to chill in refrigerator for at least 30 minutes before serving.
