Ingredient

• ¾ cup uncooked Lundberg Farms Organic Antique White Quinoa
• 1⅓ cups water
• 1 bunch asparagus, tough ends trimmed
• 1 cup frozen peas, thawed
• ½ cup pickled red onions
• ¼ cup chopped fresh parsley and/or chives
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1½ tablespoons extra-virgin olive oil
• ¾ teaspoon sea salt, plus more to taste
• 1 hard boiled egg, grated
• Mint and/or basil, for garnish
• Freshly ground black pepper
• ½ cup whole milk Greek yogurt
• 2 tablespoons fresh lemon juice
• 2 tablespoons tahini
• 1 garlic clove
• ½ cup fresh parsley or cilantro
• 2 tablespoons fresh dill or tarragon
• ½ teaspoon sea salt

Direction

1. Rinse the quinoa and combine it with the water in a medium pot. Bring to a boil, cover, reduce the heat, and simmer for 15 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork and set aside to cool.
2. Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Chop the asparagus into small pieces and drop them into the boiling water for 1 minute. Drain, transfer to the ice water, and chill for 1 minute. Drain and pat dry.
3. Make the dressing: In a food processor, combine the yogurt, lemon juice, tahini, garlic, fresh herbs, and salt. Pulse to combine. The dressing should be creamy and spoon-able. If it’s too thick, add 1 to 3 tablespoons of water and pulse again.
4. In a large bowl, combine the quinoa, asparagus, peas, pickled onions, chopped herbs, and lemon zest and toss to combine. Add the lemon juice, olive oil, salt, and several grinds of pepper and toss again. Season to taste and transfer to a serving platter. Drizzle with the creamy green goddess dressing, then top with the grated egg and fresh herbs.