Ingredients
- 2 cups cooked quinoa
- 1 bunch asparagus, ends trimmed and 1" pieces
- 1 cup snap peas, shelled
- 2 teaspoon baby dill, chopped
- ¼ cup roasted walnuts, chopped
- ¼ cup crumbled goat cheese
- ¼ cup green onion, chopped
- 1/2 cup extra virgin olive oil, divided into two
- 2 tablespoons Meyer lemon juice
- 2 teaspoon salt, divided into two
Instructions
- Preheat oven to 400F. While oven is heating, toss
asparagus in a bowl with ¼ cup extra virgin olive oil and 1 teaspoon
salt. Spread evenly onto a sheet pan. Roast for 10-12 minutes or
until vegetables are fork tender. Set aside to cool. - In a separate bowl, combine quinoa, goat cheese, green
onions, walnuts, Meyer lemon juice, dill, and remaining salt and
olive pil. - Once asparagus is completely cooled, fold into the quinoa
mixture. - Allow to marinate for 1-2 hours before serving.