herbs

This Is What Rural Japan Looks Like

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Spring Quinoa Salad 

1 cup Quinoa cooked in 2 cups of water
bunch of asparagus, blanched in hot water for 10 seconds
punnet of green peas, blanched ” ” ” ” ” ”
punnet of snap peas, blanched ¬†” ” ” ” ” ”
1/2 cup cooked and shelled edamame beans
some red grapes, sliced
1/4 cup pumpkin seeds
1/4 cup pistachios
bunch fresh parsley, torn small
bunch fresh mint torn small

Dressing:
juice of half a lemon
1 tbsp maple syrup
2 tbsp olive oil
1 tsp apple cider vinegar
salt and pepper

Combine all salad ingredients together and gently mix.

Combine all dressing ingredients together in a small jar and shake shake shake then mix through salad.

Refrigerate.