Ingredients
- 2 Cups Quinoa
- 2 Medium Zucchini
- 1 Lb Asparagus
- 1 Tsp Sea Salt
- 2 Tbsp olive oil
- 1/2 Cup Walnuts
- 1 Medium Lemon Zest and Juice
- 1/4 Cup Parsley Chopped
- 1/4 Cup Mint Leaves Chopped
- 1/2 Cup olive oil
- 1 Cup Fresh or Frozen Peas
Instructions
- Add the quinoa to a medium pot and cover with 4 cups of water. Add a pinch of salt and bring the mixture to a simmer. Turn the heat to low and allow to cook for 15 minutes. Remove from the heat and set aside.
- Preheat the oven to 400. Chop the zucchini and asparagus into bite-sized chunks and place on two separate baking sheet.s Drizzle with olive oil and salt and roast for 15-20 minutes or until the vegetables are tender.
- Use a microplane to zest your lemon. Add your lemon zest, lemon juice, walnuts, parsley, mint, and a pinch of salt to your food processor or blender. Pulse to combine the ingredients, then with the machine running drizzle in the olive oil.
- Toss the quinoa with the roasted veggies, pesto, and peas and serve. Leftovers can be stored in the fridge and enjoyed cold or rewarmed in the microwave for 2-3 minutes.
