Spring Salad with Peas, Asparagus, Quinoa and Fresh Herbs | Shayna's Kitchen

Ingredients

• 1 cup quinoa
• 1 1/2 cup water
• 1 bunch asparagus chopped into pieces with woody ends removed
• 2 cups peas
• 1/2 cup fresh dill
• 1/2 cup parsley
• 1/2 cup fresh mint
• 1/4 cup almond sliced thinly
• 1/4 cup sprouts of your liking
• 1 lemon zested and juiced
• 1/3 cup olive oil
• Salt and pepper to taste