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Ingredients
- Citrus-Soy Dressing
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1/2 cup
extra-virgin olive oil
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1/4 cup
fresh orange juice
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3 tablespoons
fresh lemon juice (about 1 lemon)
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2 tablespoons
low-sodium tamari soy sauce
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1 tablespoon
raw honey
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sea salt and freshly ground black pepper
- Quinoa Pilaf
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1 cup
cooked quinoa (or brown rice)
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2 cups
water
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1 pinch
sea salt
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1 bunch
asparagus or broccoli
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1 cup
slivered almonds
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1 cup
grated carrots
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zest of 1 lemon
Directions
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Snap off ends of asparagus spears and cut into 2-inch pieces.
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Steam asparagus or broccoli until still bright green and crisp-tender, about 5 minutes.
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Toast almonds on a baking sheet in oven or toaster until lightly browned.
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Make Citrus Dressing: whisk together olive oil, orange juice, lemon juice, soy sauce, honey, and salt and pepper.
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Grate carrots and lemon zest.
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Place quinoa, asparagus or broccoli, toasted almonds, zest of 1 lemon, 1 cup of shredded carrots in a large serving bowl. Pour dressing over the pilaf and gently toss.
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