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Ingredients
For the salad:
1/2 Cup of raw quinoa
1/2 Brocoli head cut into florets
1 Medium zucchini sliced
1 Bunch of asparagus - ends snapped off and discarded
2 Tbsp. Olive Oil
1/2 Cup of almonds chopped
1/2 Tsp. Sea salt
1/2 Cup frozen green peas - thawed
3.5 oz. of mixed salad leaves
1 Ripe avocado sliced
2 green onions thinly sliced
For the dressing:
4 Tsp. Olive Oil
1 Tbsp. Lemon Juice
1/2 Tsp. Lemon Zest
2 Tbsp. Basil
2 Tbsp. Mint
1 Clove of garlic -- minced
Salt & Pepper
Preparation
1. Cook the quinoa according to instructions on package.
2. Prepare the oven to 430 degress and line a baking tray with parchment paper.
3. Place the brocoli, zucchini, and asparagus on the tray and drizzle with olive oil. Place into oven and roast for 8 minutes. Remove the asparagus from the tray, and return the brocoli and zucchini to the oven to cook for another 7-10 minutes.
4. Heat a dry skillet at medium heat and toast the almonds until they become golden brown, sprinle with sea salt and allow to cool before chopping.
5. Place the dressing ingredients into a blender and blend until smooth. Combine all ingredients into a large bowl, lightly pour in the dressing toss and serve.
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