Ingredients
- 1 Lemon, zested and juiced
- 1 cup Cooked Quinoa
- 1 tsp Olive Oil
- 1 lb Thick Asparagus
- 1 cup Edamame
- 1 Tomato
- Pinch of Himalayan Salt
Instructions
- In bowl, combine Edamame, Tomato (cut in small square pieces), Lemon zest, Lemon juice, Olive oil and pinch each with Salt. Let sit 20 minutes or refrigerate overnight, then drain.
- Meanwhile, cook Quinoa per package directions and season with a pinch of Salt.
- With vegetable peeler, shave Asparagus into ribbons, peeling from woody end toward tip.
- In bowl, combine cooked Quinoa, Asparagus ribbons and marinated Edamame.
- Enjoy!
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