Fiddle Head Spring Veggie Quinoa Bowls
Ingredients
- 1 cup Dry Quinoa, Rinsed
- 1 teaspoon Salt
- 2 cups Water
- 1 whole Lemon, Zested
- ½ cups Chives, Finely Chopped
- 2 cups Fiddle Head Ferns
- 1 whole Avocado, Thinly Sliced
- 1 cup Pea Shoots
- FOR THE VINAIGRETTE:
- 1 whole Lemon, Juiced
- 2 Tablespoons Olive Oil
- 1 clove Garlic, Finely Chopped Or Shredded On A Microplane
- ¼ cups Chopped Herbs (I Used Equal Parts Parsley And Basil)
- ¼ teaspoons Each Of Salt And Pepper
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