Quinoa Pilaf with Citrus-Soy Dressing

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See original recipe at: heatherpierceinc.com

kept byHeather
recipe byHeather Pierce

Notes:

Serves 4-6

Categories:
- Citrus
- Gluten Free
- pilaf
- Quinoa
- soy sauce
- Vegetables
- Vegetarian

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Ingredients:

1 cup cooked quinoa (or brown rice)
2 cups water
Pinch of sea salt
1 bunch of asparagus or broccoli
1 cup slivered almonds
1 cup grated carrots
zest of 1 lemon

Citrus-Soy Dressing
1/2 cup extra-virgin olive oil
1/4 cup fresh orange juice
3 tbsp fresh lemon juice (about 1 lemon)
2 tbsp low-sodium tamari soy sauce
1 tbsp raw honey
sea salt and freshly ground black pepper

Snap off ends of asparagus spears and cut into 2-inch pieces.
Steam asparagus or broccoli until still bright green and crisp-tender, about 5 minutes.
Toast almonds on a baking sheet in oven or toaster until lightly browned.
Make Citrus Dressing: whisk together olive oil, orange juice, lemon juice, soy sauce, honey, and salt and pepper.
Grate carrots and lemon zest.
Place quinoa, asparagus or broccoli, toasted almonds, zest of 1 lemon, 1 cup of shredded carrots in a large serving bowl. Pour dressing over the pilaf and gently toss.

See original recipe at heatherpierceinc.com