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Lemony Spring Quinoa

1 cup quinoa, rinsed and soaked for 20 minutes
2 cups vegetable broth
4 cloves of garlic minced
1 small red onion, sliced
1lb baby arugula
1 15oz can of white or garbanzo beans (Eden Organics is a great brand)
1 small bunch of radishes, sliced
½ cup fresh peas (can also use frozen but defrost them first)
1 carrot, grated
1 bunch of mint, cut into ribbons
½ cup pistachios
zest and juice of one lemon
¼ cup extra virgin olive oil

In a pot, combine quinoa, vegetable broth, garlic and red onion. Cook on medium heat for 15 – 20 minutes until liquid is absorbed. Stir in the rest of the ingredients and season with salt and pepper.

 Lemony Spring Quinoa
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