Lemons have always been a favorite of mine. Perfect for a morning detox, a simple salad dressing or even a homemade natural cleaner! These vibrant fruits contain a healthy amount of antioxidants, which help to fight off free radicals and boost the immune system. Lemons also contain flavonoids which have been found to help prevent cancer.
Asparagus, is one of my favorite spring veggies! Not only does it provide a hefty dose of anti-inflammatory nutrients but also an array of antioxidant nutrients including beta carotene, vitamin C, vitamin E, zinc and manganese. Asparagus also contains a unique carbohydrate called inulin which helps maintain digestive support. The vitamin B content in these green beauties has been found to aid in blood sugar regulation as well as supporting heart health!
Spring Quinoa Salad
1 cup dry quinoa (soaked overnight)
1 bunch fresh asparagus, ends trimmed and cut into 1 in pieces
1/2 cup fresh or frozen sweet green peas
1/2 frozen edamame
1/4 cup chopped fresh mint
1/4 cup chopped fresh basil
juice of 3 lemons
1 large handful almonds or sunflower seeds (optional)
good quality raw cheddar cheese (optional)
cracked black pepper
To cook the quinoa, add 1 1/2 cups filtered water and the soaked quinoa to a pot and bring to a boil. Boil for about 1 minute, remove from heat, cover and set aside. Prepare all chopped ingredients and set aside.
Heat a skillet over medium heat and add in the chopped asparagus. Stir fry for about 3 minutes or until bright green and tender. Remove the asparagus from the skillet and set aside. Next, add in the peas and edamame, cook until warm.
To assemble, add all ingredients to a bowl and fluff to combine. Garnish with fresh herbs, raw almonds and cheese. Serve warm or at room temperature. Enjoy!