If you are always searching for an interesting way to get your daily veggies, check out this very healthy recipe for asparagus salad. If you tolerate wheat products, you can use couscous. If you are living gluten-free, then substitute quinoa. Wheat is often a food that people prone to inflammation do not tolerate. You can be careful about your food choices and still enjoy what you eat.

 

Ingredients:       

1 cup frozen organic green peas

12 asparagus spears, cut into 1-inch pieces

2 medium organic carrots, peeled and cut into matchstick-size strips

2 ounces snow peas, trimmed and cut diagonally in half

1 onion, finely sliced

4 cups uncooked couscous (or quinoa)

2 organic tomatoes, diced into small pieces

4 tablespoons virgin olive oil

2 cups vegetable stock or organic vegetable broth

Directions

• Combine the frozen peas, carrots, and asparagus vegetables in a pan of boiling water and cook 4 minutes. After cooking the vegetables, drain them.
• Hold the snow peas on the side for now.
• Next, heat the olive oil before adding the onion slices. Let the onion cook for 2-4 minutes to get tender.
• Use the vegetable broth to cook the couscous or quinoa to add flavor to the salad.
• Combine all ingredients together.
• Season with low sodium soy sauce and/or lemon juice (no more than 1 tbsp). Add sea salt and pepper to taste if desired.

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