Garden Quinoa Salad

• 1-1/2 cups quinoa, rinsed and well drained
• 3 cups water
• 1 pound fresh asparagus, cut into 2-inch pieces
• 1/2 pound fresh sugar snap peas
• 1/2 pound fresh green beans, trimmed
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 tablespoons minced fresh parsley
• 1 teaspoon grated lemon zest
• 3/4 teaspoon salt
• 1 cup cherry tomatoes, halved
• 3 tablespoons salted pumpkin seeds or pepitas

1. In a large saucepan, cook and stir quinoa over medium-high heat 3-5 minutes or until toasted. Add water; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Transfer to a large bowl.
2. Meanwhile, in a large saucepan, bring 4 cups water to a boil. Add asparagus and snap peas; cook, uncovered, 2-4 minutes or just until crisp-tender. Remove vegetables and immediately drop into ice water.
3. Return water to a boil. Add green beans; cook 3-4 minutes or until crisp-tender. Remove beans and drop into ice water. Drain vegetables; pat dry.
4. In a small bowl, whisk oil, lemon juice, parsley, lemon zest and salt. Add tomatoes and blanched vegetables to quinoa; drizzle with dressing and toss to combine. Top with pumpkin seeds.

quinoa, water, fresh asparagus, sugar snap peas, green beans, olive oil, lemon juice, parsley, lemon zest, salt, cherry tomatoes, pumpkin seeds

Taken from www.tasteofhome.com/recipes/garden-quinoa-salad/ (may not work)