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Quinoa Pilaf with Citrus-Soy Dressing

kept byHeather
recipe byHeather Pierce

Serves 4-6


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

  1. Snap off ends of asparagus spears and cut into 2-inch pieces.
  2. Steam asparagus or broccoli until still bright green and crisp-tender, about 5 minutes.
  3. Toast almonds on a baking sheet in oven or toaster until lightly browned.
  4. Make Citrus Dressing: whisk together olive oil, orange juice, lemon juice, soy sauce, honey, and salt and pepper.
  5. Grate carrots and lemon zest.
  6. 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.



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