Name: Spring Asparagus,Edamame and Crispy Quinoa Salad
Ingredients: For the Dressing:; Juice of 1 lemon; 3 tbsp white balsamic vinegar; 1 tsp Dijon mustard; 1/4 tsp mountain oregano salts; 1/4 cup Fancy Peasant extra virgin olive oil; For the Salad:; Base of whatever green greens you fancy- I used mixed garden greens; 1 cup cooked quinoa; 1 -2 bunches of asparagus; 1 bag of of organic edamame; Pecorino Cheese to cover; Tamari to taste

Vegetables

Spring Asparagus,Edamame and Crispy Quinoa Salad

A nutrient-rich medley of crispy quinoa, tender asparagus and vibrant edamame—all bathed in a bright herby lemon liquid gold dress. This plant-powered salad is packed with fiber and protein—but make no mistake, she’s not just good for you, she’s as gorgeous and delicious as it gets.

Ingredients:

For the Dressing:

Juice of 1 lemon
3 tbsp white balsamic vinegar
1 tsp Dijon mustard
1/4 tsp mountain oregano salts
1/4 cup Fancy Peasant extra virgin olive oil

For the Salad:

Base of whatever green greens you fancy- I used mixed garden greens
1 cup cooked quinoa
1 -2 bunches of asparagus
1 bag of of organic edamame
Pecorino Cheese to cover
Tamari to taste

What you'll need

500ML Everything Olive Oil $45

Greek Mountain Oregano Salt $21

White Balsamic Vinegar $24

Method:

Toast Quinoa-Toss quinoa with tamari and on a baking sheet at 375ºF for 25 minutes, tossing once midway through, until golden and crispy.
On a separate baking sheet, arrange asparagus and toss with oil and mountain oregano salt.
Bake for 10 minutes and set aside to cool. Once cool enough to handle, cut asparagus into 1-2″ inch pieces.
Add cooked edamame, asparagus and crispy quinoa to salad greens.
Combine with dressing and toss and top with pecorino cheese.