Asparagus, Arugula, Quinoa, & Green Pea Salad

Ingredients

• Quinoa

  Uncooked

  2 cup or 340g

• Asparagus

  Raw

  4 cup or 536g

• Peas

  Green, frozen, unprepared

  3 cup or 402g

• Arugula

  Raw

  2 cup or 40g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Dijon mustard

  Grey poupon

  1 ½ tsp or 8g

• Worcestershire sauce

  1 ½ tsp or 9g

• Vinegar

  Cider

  2 ½ tsp or 13g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Grapefruit juice

  Pink, raw

  1 fruit yields or 196g

Directions

1. Add one part quinoa to two parts boiling salted water in a saucepan. Bring to a boil, cover, heat to low for 10-15 minutes, until the quinoa grains have opened up and the liquid has evaporated. Leave to cool.
2. Cut asparagus into thirds. Bring a pot of salted water to boil. Add asparagus and simmer for 4 minutes. Add the peas for another 2 minutes.
3. Remove from the heat, drain, and immediately place veggies in a bowl filled with ice water.
4. Mix the ingredients for the dressing together. (olive oil to grapefruit juice)
5. Add all ingredients together in a large bowl. For meal prep, keep dressing separate.