Asparagus and Pea Spinach Pesto Quinoa Salad

A fresh vibrant green summer quinoa salad with asparagus, fava beans, peas and spinach tossed in pesto!

Asparagus and Pea Spinach Pesto Quinoa Salad

ingredients

• 1 cup quinoa, rinsed
• 1 3/4 cups water or broth
• 1 pound asparagus, trimmed and cut into bite sized pieces
• 1 cup fava/broad beans
• 1 cup peas, fresh or thawed
• 2 cups baby spinach
• 1/4 cup pine nuts, toasted
• 1/2 cup spinach pesto or pesto
• 2 tablespoons lemon juice

directions

1. Bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15 minutes, adding the asparagus and fava beans after 10 minutes, remove from heat and let sit for 5 minutes, covered.
2. Mix everything, toss with the pesto and lemon juice and enjoy!

Option: Replace the fava beans with chickpeas or edamame or omit.

https://www.closetcooking.com/asparagus-and-pea-spinach-pesto-quinoa/