Meyer Lemon Quina Salad

Meyer Lemon Quina Salad

Meyer Lemon Quina Salad

Our Meyer lemon quinoa salad has a fresh and bright flavor profile with a balance of sweet and tangy flavors. The Meyer lemon provides a delicate and subtle citrus flavor, while the quinoa adds a nutty and earthy element.

Serves

4 PEOPLE

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

  1. 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.
  2. In a separate bowl, combine quinoa, goat cheese, green
    onions, walnuts, Meyer lemon juice, dill, and remaining salt and
    olive pil.
  3. Once asparagus is completely cooled, fold into the quinoa
    mixture.
  4. Allow to marinate for 1-2 hours before serving.