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
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