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Tahini-Lemon Quinoa with Asparagus

This is a fun, easy, delicious recipe packed with protein and flavor. We officially declare shaved asparagus ribbons as the new zoodles. Quinoa is considered a super food and also a super grain. It contains more protein than any other grain while also packing lots of iron and potassium. It’s also a great source of fiber, many minerals and vitamins including Vitamin B6.

Asparagus is packed with antioxidants and contains powerful health benefits. It helps fight cancer, is anti-aging, gets you slim and is a great brain food.


  • 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


  1. In bowl, combine chickpeas, lemon zest, lemon juice and pinch each salt and pepper.
  2. Let sit 20 minutes or refrigerate overnight, then drain.
  3. Meanwhile, cook quinoa per package directions and season with pinch salt.
  4. In 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.
  5. With vegetable peeler, shave asparagus into ribbons, peeling from woody end toward tip.
  6. In bowl, combine cooked quinoa, asparagus ribbons and marinated chickpeas.
  7. Sprinkle with pistachios and drizzle with tahini dressing before serving.

We would like to thank Good Housekeeping for this delightful recipe.


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