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Quinoa Salad with Peas, Carrots and Roasted Asparagus
A spring salad rich in protein and color, combining fluffy quinoa, crunchy carrots, sweet peas and lightly butter‑roasted asparagus, all tossed in a lemon‑mustard vinaigrette. Perfect as a light main dish or a hearty side.
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Cost Breakdown
Critical Success Points
- • Cook quinoa al dente (do not overcook).
- • Steam the asparagus until tender.
- • Roast the asparagus in butter until golden without burning.
Safety Warnings
- • Handle hot oil carefully to avoid splatters.
- • Be careful of steam when cooking the asparagus.
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