Ingredients

The following ingredients have 2 Servings
  • 1 cup quinoa, (uncooked)
  • 2 cups low sodium vegetable or chicken broth ((use vegetable broth to keep vegetarian))
  • 1/4 bunch of asparagus, (thick (to shave into ribbons))
  • 1 cup fresh snap peas, (sliced in half diagonally)
  • 4 small radishes, (thinly sliced)
  • 1 medium zucchini
  • 3 cups baby spring lettuce mix
  • 3 oz goat cheese, (crumbled)
  • 3 tbsp sliced almonds
  • 1/2 cup blackberries
  • 3 tbsp freshly squeezed lemon juice
  • 1/2 tsp lemon zest
  • 3 tbsp rice vinegar
  • 1 tbsp olive oil
  • 2 tbsp raw honey
  • 1/4 tsp sea salt
  • 1/8 tsp pepper

Instruction

  • Make the quinoa by combining quinoa with broth in a medium sauce pan. Heat over medium-high heat until simmering. Simmer for 20-25 minutes, covered, until quinoa has absorbed the liquid. Remove from heat and allow to cool.
  • Slice the root end off the asparagus. The thicker the better when you’re shaving asparagus. Holding the tip of an asparagus spear, carefully slice into thin ribbons using a vegetable peeler. Repeat with remaining asparagus spears. Set aside.
  • Repeat the same steps with the zucchini after removing both ends. Set aside.
  • To assemble the salad, in a large mixing bowl, combine the mixed baby greens spring mix, the asparagus ribbons, the zucchini ribbons, thinly sliced radishes, cooked quinoa, sliced almonds, fresh blackberries, raw snap peas, and crumbled goat cheese.
  • To make the honey lemon vinaigrette, in a medium mixing bowl, combine freshly squeezed lemon juice, rice vinegar, olive oil, lemon zest, raw honey, sea salt, ground black pepper and mix together well. Set aside.
  • To serve, drizzle with the honey lemon vinaigrette and top with a few more sliced almonds.