Zest and juice of 1 Lemon
Pink himalayan salt
1 c. Quinoa
1 tsp Olive oil
1 lb. thick Asparagus
1 c. Edamame
In bowl, combine Edamame, Tomato (cut in small square pieces), Lemon zest, Lemon juice, Olive oil and pinch each with Salt. Let sit 20 minutes or refrigerate overnight, then drain.
Meanwhile, cook Quinoa per package directions and season with a pinch of Salt.
With vegetable peeler, shave Asparagus into ribbons, peeling from woody end toward tip.
In bowl, combine cooked Quinoa, Asparagus ribbons and marinated Edamame.