Recipe courtesy Growing Gardens Site Director Lauren KelsoINGREDIENTS
(Amounts are up to you, based on what you have on hand)
Neutral-flavored oil
Rice wine vinegar
1 or 2 limes, zested and juiced
Cooked and cooled quinoa (or grain of your choice)
Snap peas, chopped
Radishes, thinly sliced
Green onions, sliced
Additional spring produce, like asparagus and fresh herbs
DIRECTIONS
Combine three parts oil with one part vinegar (eyeball the measurements, based on the amount of quinoa/veggies you have), and whisk in lime juice and zest. Combine quinoa and veggies. Pour dressing over salad, toss and serve.
