Ingredients
1 c. quinoa
2 c. low-sodium chicken broth or water
salt and pepper
1/2 lb. asparagus
2 large radishes
1/4 lb. sugar snap peas
1/4 lb. Brussels sprouts, very thinly sliced crosswise
3 tbsp. olive oil
fresh lemon juice
1/4 c. toasted pumpkin seeds (pepitas)
1/2 c. crumbled goat cheese
Carrot-Ginger Dressing
Preparation
Step 1In a medium pot, combine the quinoa, broth, and a pinch of salt and bring to a boil over high heat. Reduce the heat, stir once, and simmer, covered, until the quinoa is tender and the liquid is absorbed, about 15 minutes. Let rest, covered, for about 5 minutes, then fluff with a fork and transfer to a large bowl.Step 2Add the asparagus, radishes, sugar snaps, Brussels sprouts, oil, and a big splash of lemon juice and gently toss to combine. Add the pumpkin seeds and cheese, season with salt and pepper, then gently toss again. Check the seasonings and serve with the Carrot-Ginger Dressing. (You can toss the salad with the dressing in the bowl, but it muddies the look a bit, so we prefer to serve it on the side and let everyone help themselves.) Looking for more quick and easy recipes? Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.
From: Keepers © 2013 by Kathy Brennan & Caroline Campion Buy the book
