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.