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Spring Asparagus Quinoa Salad

Lisa
  • 35 minutes
  • Serves 4

INGREDIENTS

1/2 lb

Asparagus

1/2

Cucumber

1

Lemon

2 tsp

Parsley, fresh

1 cup

Peas, frozen

4

Radishes

1

Shallot, small

2 tsp

Tarragon, fresh

2 tsp

Dijon mustard

2 tsp

Dijon mustard, whole grain

2 tsp

Honey

1/2 cup

Kalamata olives

2 cups

Quinoa, cooked

1/4 tsp

Black pepper, freshly ground

1/2 tsp

Kosher salt

1 tsp

Salt

1/3 cup

Olive oil, extra virgin

1/2 cup

Walnuts, toasted