Tahini-Lemon Quinoa with Asparagus Ribbons

• Jerry Sargeant
• July 29, 2019

INGREDIENTS:

This recipe makes 4 Servings

• 1x 400g can chickpeas, rinsed
• Zest and juice of 1 lemon
• Salt
• Pepper
• 200g quinoa
• 100g tahini
• 1 fresh lime, juiced
• 1 tbsp. honey or agave
• 20g packed fresh mint leaves
• 400g thick asparagus
• 50g shelled pistachios, chopped

METHOD:

• In bowl, combine chickpeas, lemon zest, lemon juice and pinch each salt and pepper. Let sit 20 minutes or refrigerate overnight, then drain.
• Meanwhile, cook quinoa per package directions and season with pinch salt. 
• 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.
• 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.