Quinoa with Asparagus and Meyer Lemon – Sarah Wragge Wellness

Ingredients

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1-2 Tbs. extra virgin olive oil, divided
• 1/2 cup uncooked quinoa, rinsed well
• 1 small shallot, minced
• juice + zest from 1 Meyer lemon
• 1/4 cup raw almonds, toasted and chopped
• small handful parsley, roughly chopped
• fine sea salt and freshly ground black pepper, to taste