|15 min||15 min||2|
|1/2 cup||Quinoa, uncooked|
|10 medium spear(s)||Asparagus (thin, trimmed, sliced into 1-inch pieces)|
|1 cucumber(s)||Cucumber (sliced into ribbons)|
|1/2 cup||Frozen edamame (soybeans) (unshelled, defrosted)|
|1/3 cup||Green peas, raw (shelled)|
|2 tbsp||Mint, fresh (roughly chopped)|
|2 tbsp||Parsley, fresh (roughly chopped)|
|1/2 avocado(s)||Avocado (optional; diced)|
|1 small shallot(s)||Shallots (roughly chopped, for vinaigrette)|
|2 tbsp||Extra virgin olive oil (for vinaigrette)|
|2 tbsp||Lemon juice (for vinaigrette)|
|1 tbsp||Balsamic vinegar (or white, for vinaigrette)|
|2 tsp||Agave nectar (syrup) (for vinaigrette)|
|1 pinch||Sea Salt (for vinaigrette)|
|1 dash||Black pepper (for vinaigrette)|
Cook the quinoa in 1 1/4 cups of water on the stove according to package directions. This should take about 12 minutes, and when done, the grains should be puffy and most of the water should be absorbed.
Meanwhile, make the dressing in a blender or food processor by adding all ingredients and pureeing until completely smooth. Transfer to a small jar with a lid.
Prepare the asparagus and cucumber as directed above and toss them together in a large bowl with the edamame, peas and herbs.
When the quinoa is ready, drain off any excess liquid and let it cool for a few minutes before adding it to the bowl of veggies.
Toss in the diced avocado and drizzle about half of the dressing over top. Stir gently to coat the salad with dressing.
When ready to eat, mix in the arugula and distribute between plates. Serve with remaining dressing on the side.