This fresh pea shoot recipe is so delicious you’ll want to make it every day for lunch or for a quick meal or side dish. This recipe incorporates fresh produce that packs the nutritious health benefits you want in a salad, but is satisfying, filling, and so dang perfect.
A variety of seeds and nuts (I used sesame, flax, pumpkin, and cashews)
20 stems of organic local pea shoots
For the Quinoa:
Bring two cups of water to a boil. Add one cup organic quinoa. Cook for 20 minutes, till fluffy and till all the water has been absorbed. Make sure to stir the quinoa with a FORK (this prevents clumps)! Now add 1 tbsp. EVOO, and pinch of salt to season, let it cook before assembling salad.
Add 1 tsp. of EVOO to a preheated saucepan, and add cleaned, and stem removed asparagus. Sprinkle on some pepper corns, lemon zest and salt. Cook for 5 minutes.
Create and assemble a beautiful salad of your choice using all the ingredients for you and a friend. This salad has no dressing needed, and you better believe it!