Servings: 2
Ingredients
- 1 cup quinoa
- ¼ tsp Himalayan pink sea salt
- 1 cup edamame
- 1 tomato Chopped
- 1 lemon Zested and juiced.
- 1 tsp olive oil
- 1 lb thick asparagus
Instructions
- Cook quinoa per package directions.
- In a bowl, combine edamame, tomato, lemon zest, lemon juice, salt to taste, and oil. Let sit 20 minutes or refrigerate overnight, then drain.
- With vegetable peeler, shave Asparagus into ribbons, peeling from woody end toward tip.
- In bowl, combine cooked Quinoa, Asparagus ribbons and marinated Edamame.
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