Recipe by Chef Cindy
Green is in the air with this Spring Asparagus & Pea Salad with Quinoa and Fresh Herbs! With a drizzle of Lemon Vinaigrette Dressing, you have a deliciously refreshing lunch salad. No need to waste the asparagus shavings either – blend them on in!
Zero Waste Tips
Practicing zero waste creates new ways to approach recipes similar to this Spring Asparagus & Pea Salad. Using the asparagus trimmings, we made less waste and added elements of flavor, texture, and visual appeal to the recipe.
There are many ways you can practice zero waste while preparing plant-based meals. TMF recommends looking at the whole vegetable and its trimmings and finding ways to incorporate it into the meal. Here are a few examples:
- Use the carrot top greens to make Carrot Top Pesto.
- Trim the broccoli stem to use in a salad or sauté.
- Save beet greens to blend with other greens in a salad or smoothie.
- Dice vegetable trimmings and peels to make a broth.
- Always compost any unused scraps.
Eating Seasonal Is Good For The Planet
Choosing seasonal ingredients when making any meal is good for the planet. Not only are the ingredients fresher when traveling fewer miles, but they are also healthier for you. Read TMF’s Guide to Eating Seasonal for more tips.
When creating a salad like this, it is easy to substitute other ingredients depending on the grains, herbs, or dressings you prefer. Check out the full recipe post by clicking on the link below, where Chef Cindy shares different recipe variations.
To see the original post for this recipe click on the link below:
Spring Asparagus & Pea Salad with Quinoa and Fresh Herbs
- 1 bunch of asparagus 1 – ½ pounds
- 1 cup fresh spring peas
- 1 cup cooked quinoa
- 2 tablespoon chopped fresh herbs – basil dill, mint (reserve some for topping)
- 2 tablespoon lemon juice
- 6 tablespoon extra virgin olive oil
- 2 teaspoon dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- Trim the tough ends of the asparagus spears. With a vegetable peeler, shave off the outer layer of each asparagus stalk. Chop the shavings into short strips.
- Using a steamer pot (or steamer basket), steam the asparagus stalks until tender-crisp (approximately 10 minutes). Remove the steamer insert with the asparagus and set them aside on a cutting board.
- Add a pinch of salt to the boiling water (add more water if needed). Add peas to the water and cook until peas are tender (not mushy) – about 10 minutes. Remove the peas with a slotted spoon, set them aside, and cool to room temperature.
- Blanch the asparagus shavings by dropping them in the boiling water for 2 – 3 minutes. Remove them with a slotted spoon. Cool to room temperature.
- Add cooked quinoa to a large bowl.
- Mince a blend of your favorite herbs.
- Slice the asparagus on a diagonal, about 1 inch in length, and add to the quinoa bowl with peas, asparagus shavings, and chopped herbs.
- Make the lemon vinaigrette dressing: add dressing ingredients to a glass jar – seal and shake until well blended.
- Pour your desired amount of dressing over the salad, and stir gently until salad is well blended. Top with a few herbs and serve.