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Quinoa and Pea Shoot Salad with Cauliflower, Asparagus and Strawberries

The Floating Kitchen
  • minutes
  • Serves

INGREDIENTS

1 lb

Asparagus

4 cups

Cauliflower florets

2 tbsp

Cilantro, fresh

1/4 tsp

Coriander, ground

4 oz

Pea shoots

2 cups

Strawberries

1 tbsp

Balsamic vinegar

1 tsp

Mustard, stone ground

2 tbsp

Sesame tahini

1 cup

Quinoa

1/2 tsp

Black pepper

1/2 tsp

Salt

4 tbsp

Olive oil, extra-virgin

1/4 cup

Almonds

2 1/8 cups

Water