SPRING QUINOA SALAD

3-4 servings, 30 minutes

INGREDIENTS

Salad bowl

• 1 1/2 cups dry quinoa, rinsed

• 3 cups water or veggie broth

• 1 bunch asparagus, chopped into 1 inch pieces and hard ends trimmed

• 1 tbsp avocado oil

• 1/2 juice of lemon

• 1/2 cup marinated artichoke hearts, drained and chopped

• 1/4 cup fresh mint or parsley (or half and half of both), chopped

• 1-2 cups arugula, add more if you like arugula or are kapha

• 1/4 cup sunflower seeds

• Salt & pepper to taste

Dressing

• 3 tbsp tahini

• 2 tbsp soy sauce or tamari (or can sub braggs liquid aminos or coconut aminos)

• 2 tsp raw honey

• 2 inch fresh ginger, peeled and grated

• 1 tsp dijon mustard, (add more to taste)

• Juice of 1 whole lemon, (add more to taste)

• 2-3 tbsp water, (to reach desired consistency)

DIRECTIONS

1. Pre-heat oven to 425 degrees Fahrenheit.

2. Add rinsed quinoa to a medium pot with water. Bring to a boil, reduce to a simmer, and simmer until quinoa is cooked (15-20 minutes). Drain any excess liquid once cooked.

3. While that is cooking, add chopped asparagus to a sheet pan with oil, salt, and pepper. Toss together and bake for 12-15 minutes or until tender and crispy.

4. While the asparagus and quinoa are cooking, make the dressing by combining all the ingredients in a small bowl, whisking together, tasting, and adjusting the lemon, water, and Dijon mustard to the desired taste and consistency.

5. Squeeze the lemon juice over the cooked asparagus. Set aside.

6. Now, assemble your bowl: add the cooked quinoa, asparagus, and all the other ingredients for the bowl into a large mixing bowl.

7. Add the dressing, toss together, adjust salt/ pepper as needed, and ENJOY!

#lunch #dinner #vata #pitta #kapha #spring

Notes

• This is a light, yet satisfying meal that is good for all doshas, especially in SPRING!

• If sensitive to quinoa, option to sub basmati rice or a combo of half rice and half quinoa.