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Lemon Quinoa with Peas & Asparagus


2 cups uncooked quinoa
Vegetable broth
1 cup shelled fresh peas
½ bunch asparagus, ends snapped off and sliced into 1-inch pieces
Salt & Pepper
Juice of 1 lemon
2-4 tablespoon extra-virgin olive oil
¼ cup toasted almonds, chopped
2 scallions, sliced
Serve with lemon wedges


  1. Add quinoa and 3 cups vegetable broth to a small pot. Bring to a boil. Cover, turn heat to low and cook 15 minutes. Turn off heat and fluff with a fork.
  2. While quinoa is cooking, add about 1 inch of broth or water in a medium sauce pan and bring to a boil. Add the shelled peas and asparagus; they should be just covered by the liquid.
  3. Cover the pan, and turn the heat down to low. Simmer until the peas and asparagus are just tender and bright green, about 2 to 5 minutes. When they are just tender, drain the liquid if there is any left. Add a pinch of salt and pepper and mix.
  4. Add the quinoa to a large bowl and mix in the peas, asparagus, lemon juice, olive oil, almonds and salt and pepper to taste. Top with scallions and serve with more lemon wedges.