Tahini-Lemon Quinoa with Asparagus Ribbons

Name: Tahini-Lemon Quinoa with Asparagus Ribbons
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 15-oz can chickpeas, rinsed; Zest and juice of 1 lemon; Kosher salt; Pepper; 1 c. quinoa; 1/2 c. tahini; 1/4 c. fresh lime juice; 1 tbsp. honey or agave; 1 c. packed fresh mint leaves; 1 lb. thick asparagus; 1/4 c. shelled pistachios, chopped

By The Good Housekeeping Test KitchenPublished: Apr 24, 2018

Tahini-Lemon Quinoa with Asparagus Ribbons - Mother's Day Brunch Recipes

Mike Garten

Yields:

4 serving(s)

Total Time:

45 mins

Cal/Serv:

525

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We officially declare shaved asparagus ribbons as the new zoodles.

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Ingredients

1
15-oz can chickpeas, rinsed
Zest and juice of 1 lemon
Kosher salt
Pepper
1 cup
quinoa
1/2 cup
tahini
1/4 cup
fresh lime juice
1 Tbsp.
honey or agave
1 cup
packed fresh mint leaves
1 lb.
thick asparagus
1/4 cup
shelled pistachios, chopped

Directions

1. Step 1In bowl, combine chickpeas, lemon zest, lemon juice and pinch each salt and pepper. Let sit 20 minutes or refrigerate overnight, then drain.
2. Step 2Meanwhile, cook quinoa per package directions and season with pinch salt.
3. Step 3In 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.
4. Step 4With 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.