Snap Pea, Asparagus, and Quinoa Salad - alive magazine

Ingredients

• 1 lb (454 g) asparagus, woody ends removed
• 1/2 cup (125 mL) cooked quinoa, cooled
• 1/2 lb (227 g) snap peas, trimmed and cut into bite-size pieces
• 3 green onions, pale green and white parts, sliced
• 1/4 cup (60 mL) fresh mint, plus more for garnish
• 3 Tbsp (45 mL) cashew pieces
• 1 Tbsp (15 mL) natural peanut butter
• 1 Tbsp (15 mL) sesame oil
• 1 Tbsp (15 mL) seasoned rice vinegar
• 1 tsp (5 mL) low-sodium soy sauce or tamari
• 1 tsp (5 mL) sambal oelek
• A handful of pea shoots