Roasted Spring Veggie/Quinoa Salad - High Desert Farmers Market

Ingredients

• 1 lb Peas, shelled
• 1 bunch young asparagus, woody ends trimmed, cut into 1” pieces
• 2 medium carrots, peeled, sliced ¼”
• 2 medium tomatoes, diced ¼”
• 2 cups quinoa, cooked
• 2 tbsp Parsley finely chopped
• 2 tbsp cilantro finely chopped
• 2 tbsp green onion finely chopped
• Zest and juice of 1 lemon
• olive oil