Quinoa and Pea Shoot Salad

Cooked quinoa and pea shoots create a bed for roasted asparagus, cauliflower and strawberries in this gorgeous Spring salad.

For the Salad:
1 cup quinoa
2 cups water
3 tablespoons extra-virgin olive oil, divided
1/2 tsp. salt, divided
1/2 tsp. black pepper, divided
1/4 tsp. ground coriander
4 cups cauliflower florets
1 lb asparagus, trimmed
4 ounces pea shoots (also called pea tendrils)
2 cups strawberries, halved
1/4 cup sliced almonds
2 tablespoons fresh cilantro, chopped

For the Dressing:
2 tablespoons sesame tahini
2 tablespoons water
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tsp. stone ground mustard

View the full recipe at Floating Kitchen →