INGREDIENTS
1
bunch Asparagus
1 clove
Garlic
1
Shallot, small
1/2 lb
Sugar snap peas
1/2 cup
Watercress, lightly packed leaves
1/2 tsp
Dijon mustard
3 tbsp
Lemon juice
1
Lemon vinaigrette
1 cup
Quinoa, dried
1
Pepper
1
Salt
1/4 tsp
Salt
1/2 cup
Olive oil