Roasted Spring Veggie/Quinoa Salad
Roasted Spring Veggie/Quinoa Salad by Stacey Amagrande Heat oven to 400; In a large bowl toss peas, asparagus, carrots, and tomatoes with 2 T olive oil, season
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at highdesertfarmersmarket.com.
Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Mixing bowl
- Saucepan
- Measuring cup
- Measuring spoon
- Spoon
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
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