This crunchy salad features two of the stars of spring―snap peas and asparagus―in a mildly spicy peanut dressing. Mint, quinoa, cashews, and fresh mint make this salad tasty and hearty enough for a meal. The robust nature of the salad means it can be made ahead or kept for a day in the fridge in the unlikely case of leftovers.
Bend it like asparagus
To trim asparagus, hold each end of the spear and bend the ends toward each other until the spear snaps. Toss the woody ends into the freezer and use with other vegetable scraps to make vegetable stock.
Snap Pea, Asparagus, and Quinoa Salad with Peanut Dressing
Ingredients
- 1 lb (454 g) asparagus, woody ends removed
- 1/2 cup (125 mL) cooked quinoa, cooled
- 1/2 lb (227 g) snap peas, trimmed and cut into bite-size pieces
- 3 green onions, pale green and white parts, sliced
- 1/4 cup (60 mL) fresh mint, plus more for garnish
- 3 Tbsp (45 mL) cashew pieces
- 1 Tbsp (15 mL) natural peanut butter
- 1 Tbsp (15 mL) sesame oil
- 1 Tbsp (15 mL) seasoned rice vinegar
- 1 tsp (5 mL) low-sodium soy sauce or tamari
- 1 tsp (5 mL) sambal oelek
- A handful of pea shoots
Directions
01
Fill large saucepan with water and bring to a boil. Fill large bowl with ice water and set aside. Drop asparagus pieces into boiling water, cook for 3 minutes, or until just tender, covering pot if necessary to keep temperature up. Use slotted spoon to remove asparagus to ice water to stop cooking process. Allow to cool for a few minutes. Drain and pat dry.
02
In large bowl, combine cooked quinoa, asparagus, snap peas, green onions, mint, and cashew pieces.
03
In small glass jar, combine peanut butter, sesame oil, rice vinegar, soy sauce, and sambal oelek. Pour dressing over salad ingredients and stir gently to combine, being careful not to break asparagus pieces. Serve on large platter and garnish with more mint and pea shoots.
