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Tahini-Lemon Quinoa with Asparagus Ribbons

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Ingredients

Adjust Servings:
1 15 oz Chickpeas rinsed
Zest and juice of 1 lemon
Kosher Salt
Pepper
1 cup Quinoa
1/2 cup Tahini
1/4 cup Fresh Lime Juice
1 tbsp. Honey
1 cup Packed fresh mint leaves
1 lb. Thick Asapargus
1/4 cup Shelled pistachios chopped

Nutritional information

525
Calories
24 g
Fat
30 g
Protein
315 mg
Sodium
64 g
Carbohydrates
13 g
Fiber

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Tahini-Lemon Quinoa with Asparagus Ribbons

Tahini-Lemon Quinoa with Asparagus Ribbons

Features:
  • Vegan
  • 45
  • Serves 4
  • Medium

Ingredients

Directions

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Tahini-Lemon Quinoa with Asparagus Ribbons

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Steps

1
Done

Step 1

In bowl, combine chickpeas, lemon zest, lemon juice and pinch each salt and pepper. Let sit 20 minutes or refrigerate overnight, then drain.

2
Done

Step 2

Meanwhile, cook quinoa per package directions and season with pinch salt.

3
Done

Step 3

In blender, puree tahini, lime juice, honey, mint, 1/2 cup water and 1/4 teaspoon salt until smooth, adding additional water if needed; set aside.

4
Done

Step 4

With vegetable peeler, shave asparagus into ribbons, peeling from woody end toward tip. In bowl, combine cooked quinoa, asparagus ribbons and marinated chickpeas. Sprinkle with pistachios and drizzle with tahini dressing.

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