Description
Quinoa Pilaf with Citrus-Soy Dressing
Ingredients
- FOR THE QUINOA:
- 1 bunch Asparagus Or Broccoli
- 1 cup Toasted Slivered Almonds
- 1 cup Quinoa (or Brown Rice), Cooked According To Package Instructions
- 1 whole Lemon, Zested
- 1 cup Grated Carrots
- FOR THE CITRUS-SOY DRESSING:
- ½ cups Extra Virgin Olive Oil
- ¼ cups Fresh Orange Juice
- 3 Tablespoons Fresh Lemon Juice (for 3 Tablespoons You’ll Need About 1 Lemon)
- 2 Tablespoons Low Sodium Tamari Soy Sauce
- 1 Tablespoon Raw Honey
- Sea Salt And Freshly Ground Black Pepper
Preparation
Snap off the ends of the asparagus spears and discard them. Cut the remaining spears into 2-inch pieces. Or if you are using broccoli cut into your preferred size florets. Steam asparagus or broccoli until still bright green and crisp-tender, about 5 minutes.
For the citrus-soy dressing: In a medium sized bowl whisk together olive oil, orange juice, lemon juice, soy sauce, honey, and salt and pepper. Set aside.
Place the cooked quinoa, asparagus or broccoli, toasted almonds, lemon zest, and shredded carrots in a large serving bowl. Pour dressing over the top and gently toss.
Serves 4-6.
