Serves 8 as a side dish
Serve a big bowl of this feel-good salad with grilled shrimp, shredded grilled chicken, or sea bass. Local sea bass is a treat if you can find it in your area.
3 cups cooked organic white quinoa
2 bunches of thin asparagus, cut into 1-inch pieces, steamed, rinsed, and patted dry
2 cups sugar snap peas, steamed, rinsed, and cut in half
1/2 cup coarsely chopped Italian parsley
1 heaping Tbs. snipped fresh chives
1/4 cup fresh Meyer lemon juice
3 Tbs. fruity olive oil
Sea salt & freshly ground black pepper to taste
- In large bowl, lightly toss quinoa with asparagus, peas, parsley, and chives. Drizzle with lemon juice and olive oil; add salt & pepper to taste; and gently mix. Chill at least 1 hour.
- Serve as a side dish with protein of choice, or heap on a plate of greens for an entrée salad.
per serving: 149 cal; 5g pro; 7g total fat (1g sat fat); 18g carb; 0mg chol; 9mg sod; 3g fiber; 2g sugars
Related article: Take It Slow