Spring Tabbouleh
Spring up a summertime favorite with spring peas and fresh asparagus!
Serves 4

Ingredients:
1 cup quinoa, uncooked
1 1/2 cup water
Pinch salt
1 bunch asparagus, chopped into 1-inch pieces
2 cups shelled fresh English peas or substitute shelled edamame, radishes, cucumber, snow peas, or even spring greens
3 scallions – thinly sliced on the diagonal
½ cup fresh dill, chopped
½ cup Italian parsley
1/4 cup sliced or slivered almonds, toasted

Dressing:
1/3 cup olive oil
zest from 1 lemon
1/3 cup fresh lemon juice ( 1–2 lemons)
1/2–1 teaspoon kosher salt
pepper to taste
Optional garnishes – crumbled goat cheese or feta, sliced avocado, sunflower sprouts, or pea shoots

Directions:

1. Rinse the quinoa and place it in a pot with the water and pinch of salt. Bring to a boil, cover, lower heat, and allow it to simmer on low heat for 12-15 minutes. Turn off heat, and let sit covered for 5 -10 minutes, then uncover, fluff with a fork and let it cool.
2. While the quinoa is cooking, blanch the peas and asparagus in salted boiling water for just a few minutes, until bright and tender. Rinse under cold water.
3. Place the cooled quinoa and blanched veggies in a bowl. Add the scallions, dill, and almonds and give a toss. Add the oil, lemon zest and lemon juice and salt, pepper, and stir again.
4. Taste, and adjust salt and lemon, adding more if you like. If you are making this ahead, be sure to taste before serving, as flavors will mellow – so I’ll usually add a little more salt and lemon.
5. Serve with optional avocado, feta, goat cheese, sunflower sprouts.