Total Time:  30 Minutes

Ingredients

Yield:  4 Servings

• • 1 1/2 cups quinoa, rinsed and drained
  • 3 cups water
  • 1 lb fresh asparagus, cut into 2 inch pieces
  • 1/2 lb fresh sugar snap peas
  • 1/2 lb fresh green beans, trimmed
  • 2 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 2 Tbsp minced fresh parsley
  • 1 tsp grated lemon peel
  • 3/4 tsp salt
  • 1 cup cherry tomatoes, halved
  • 3 Tbsp salted pumpkin seeds or pepitas

Directions:

1. 1. In a large saucepan, cook and stir quinoa over medium-high heat 3-5 minutes or until toasted. Add water; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Transfer to a large bowl.
   2. Meanwhile, in a large saucepan, bring 4 cups of water to a boil. Add asparagus and snap peas; cook, uncovered, 2-4 minutes or until just crisp tender. Remove vegetables and immediately drop into ice water.
   3. Return water to a boil. Add green beans; cook 3-4 minutes or until crisp tender. Remove; drop into ice water.
   4. Drain vegetables; pat dry.
   5. In a small bowl, whisk oil, lemon juice, parsley, lemon peel, and salt.
   6. Add tomatoes and blanched vegetables to quinoa; drizzle with dressing and toss to combine. Top with pumpkin seeds or pepitas.