Ingredients
1-1/2 cups quinoa, rinsed and well drained3 cups water1 pound fresh asparagus, cut into 2-inch pieces1/2 pound fresh sugar snap peas1/2 pound fresh green beans, trimmed2 tablespoons olive oil2 tablespoons lemon juice2 tablespoons minced fresh parsley1 teaspoon grated lemon zest3/4 teaspoon salt1 cup cherry tomatoes, halved3 tablespoons salted pumpkin seeds or pepitas
Preparation
In a large saucepan, cook and stir quinoa over medium-high heat 3-5 minutes or until toasted. Add water; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Transfer to a large bowl.
Meanwhile, in a large saucepan, bring 4 cups water to a boil. Add asparagus and snap peas; cook, uncovered, 2-4 minutes or just until crisp-tender. Remove vegetables and immediately drop into ice water.
Return water to a boil. Add green beans; cook 3-4 minutes or until crisp-tender. Remove beans and drop into ice water. Drain vegetables; pat dry.
In a small bowl, whisk oil, lemon juice, parsley, lemon zest and salt. Add tomatoes and blanched vegetables to quinoa; drizzle with dressing and toss to combine. Top with pumpkin seeds.
