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Spring Tabbouleh Salad with Quinoa and Asparagus

Sylvia Fountaine
  • 30 minutes
  • Serves 4 to 6

INGREDIENTS

1

bunch Asparagus

1/2 cup

Dill, fresh

1

Lemon, zest from

3

Scallions - thinly sliced at a diagonal

1/3 cup

Lemon juice, fresh

1 cup

Quinoa, dry

1/2 tsp

Kosher salt

1 pinch

Salt

1/3 cup

Olive oil

1/4 cup

Almonds

1 1/2 cups

Water