INGREDIENTS
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Ingredients
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1 1/2 cups cooked asparagus
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3 cups cooked quinoa (about 1 cup uncooked)
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1 fresh carrot, peeled & thinly sliced (about 1/3 cup)
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1/3 cup chopped red onion
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For the dressing:
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Juice of 1 lemon
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1 clove of garlic, peeled and chopped fine
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1 Tablespoon white wine
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1 teaspoon finely chopped fresh rosemary
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1/2 teaspoon sugar or honey
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1 Tablespoon extra virgin olive oil
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To garnish: toasted almonds, sesame seeds & fresh lemon slices