Equipment
- stove
Ingredients
- 8 oz orzo, gluten free if desired cooked and cooled
- 2 small shallots, thinly sliced
- 16 oz asparagus, ends trimmed, cut into 1" pieces
- salt and pepper
- 3 oz baby arugula
- 1 cup lupini beans, option to substitute with chickpeas
- 2 tbsp cold pressed olive oil or roasted tahini
- 1.5 - 2 lemons, zested and juiced
- ⅓ cup sliced almonds
- 2 tbsp vegan parmesan
- ½ cup parsley, finely chopped
Method
- Heat a large cast iron skillet over medium low heat. Sauté the shallots until tender and fragrant, adding a bit of cooking oil or a splash of water to deglaze. Add in the asparagus and sauté for 2-3 minutes until vibrant in color and al dente. Season with a generous amount of salt and pepper.
- Add arugula, cooked orzo, sautéed veggies, lupini beans, almonds, lemon zest and parsley to a large salad bowl. Drizzle with olive oil or tahini, parmesan and add juice of 1 lemon. Toss to combine and season with additional lemon juice, salt and pepper to desired taste preference. Enjoy immediately or store in the fridge in an air tight container for up to 72 hours!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.