Serves 1
Directions
- 1Preheat oven to 400°F. Spread quinoa on a baking tray in a thin, even layer. Drizzle with olive oil and soy sauce and toss to coat. Bake until golden and crispy.
- 2While the quinoa bakes, sauté asparagus and peas in a pan over medium heat until just tender.
- 3Whisk together tahini, soy sauce, sesame oil, grated ginger, lime juice, and water until smooth and creamy.
- 4In a large bowl, combine the asparagus, peas, chives, and sliced avocado. Top with the crispy quinoa, drizzle the dressing over everything, and serve immediately.
Ingredients
- 1 bunch asparagus
- 3/4 cup baby peas
- 2 tbsp fresh chives, chopped
- 1 avocado
- 3/4 cup cooked quinoa
- 1 tbsp extra virgin olive oil
- 1 tbsp soy sauce
- 2 tbsp tahini
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp fresh ginger, grated
- 1 lime, juiced
- 2 tbsp water
Equipment
baking traypanwhisklarge bowl
Tips
- Add the crispy quinoa right before serving so it stays crunchy!
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