Green Spring Balance Bowl with Roasted Asparagus and Basil Dressing

Ingredients

• 0,75 cup quinoa
• 1,5 cup water
• Packed 0,5 cup fresh coriander
• Packed 0,5 cup fresh flat leaf parsley
• 1 lemon
• 1 tbsp extra virgin olive oil
• 0,5 tsp herbal salt
• Black pepper, to taste
• 1 bunch asparagus
• 1 tbsp olive oil
• Salt
• black pepper
• 1 can of chickpeas
• 1 cup shelled edamame beans
• 1 tbsp chili oil with “bits”
• 1,5 cup fresh basil leaves
• 1 cup baby spinach
• 1 lemon, juice only
• 1 shallot
• 1 garlic cloves
• 0,25 cup nutritional yeast
• 2 tbsp extra virgin olive oil
• 2 tbsp cup tahini
• 3 tbsp water
• 1 tsp maple syrup
• Salt, to taste
• 4 large handfuls mixed baby greens
• 150 g sugar snaps, sliced in half
• A handful of microgreens, optional