Lemony Spring Salad

Easy peasy lemon squeezy

This pairs beautifully with a baked piece of wild cod or chicken, mm!

Serves 4

Cook time: ~20-25 min

What you Need

• 1.5 cups cooked quinoa (or any GF grains of choice-brown rice, buckwheat, millet would go well!)

• 1 Leek (outer parts removed)

• Asparagus (~7-8 spears, ends removed, diced)

• Green peas (I used frozen organic)

• Zucchini - 1 small (diced)

• Lemons -1-2 small but juicy

• Pecorino or feta (I like a sheep’s or goat’s milk cheese; ~ 1/4-1/2 cup to taste)

• EVOO

• Fresh Dill (1 large handful, chopped)

• Fresh Parsley (smaller handful, chopped)

• Fresh lemon zest (use an organic lemon, ~zest of 1 lemon)

• S & P to taste

How you do it

1. Cook your grains according to package instructions and set aside.

2. Wash well and dice leek finely and then add to a pan on low/medium that has been generously drizzled with EVOO

3. Saute leeks in oil until starting to brown and become fragrant (~5-7 min)

4. Add frozen peas, diced asparagus and zucchini and saute further until softening but not overcooked (keep your eyes on it, give it about 5 mins on medium/high and notice for asparagus to get bright green and fork tender)

5. Add warm veggies to a large bowl, juice lemons overtop, drizzle with about 2 tsp more olive oil and fold in the grains

6. Crumble or sprinkle cheese, herbs and zest over top and gently combine while still warm, add salt and pepp to taste

This would also go well with a grain free cassava pasta for those avoiding grains!