• 2 cups dry quinoa
• 4 cups chicken stock or water
• 3 baby beets
• 6 cloves garlic
• 2 stalks spring garlic
• 1 bunch asparagus
• 1 lb 31/40 raw shrimp
• ½ cup whole almonds
• 6 sprigs fresh thyme
• ¼ cup fresh lemon juice
• ¾ cup olive oil
• kosher salt
• black pepper
  
• ¼ oz fresh basil

Prep Quinoa

1. Wash 2 cups of quinoa
2. Toast quinoa in a sauté pan at 350° for 15 minutes
3. Bring stock or water to boil in a medium sauce pan, add toasted quinoa and stir. Turn heat to a simmer, cover and cook for 15 minutes
4. Turn heat off and steep for an additional 15 minutes then transfer to a clean bowl and refrigerate uncovered until cool

Prep Beets

1. Cut stems and greens off beets, season with salt, pepper, garlic, thyme and olive oil. Wrap beets in foil and bake at 350° for 30-35 minutes. Beets are done when the flesh can be easily pierced with a knife. Cool beats and remove skin

Prep Spring Vegetables

1. Remove outer leaves from the spring onion, and halve, set aside for blanching
2. Cut 1½ -2 inches off  bottoms of asparagus and blanch along with spring onions for 1 minute in salted water. Drain water, cool asparagus and spring onions in an ice batch for 5 minutes, drain and refrigerate

Prep Shrimp

1. Cook shrimp in salted water for 4-5 minutes until cooked, drain,  and refrigerate

Roast Almonds & Prep Vinaigrette 

1. Roast almonds @ 350 for 10 minutes
2. Add lemon juice to a small mixing bowl, whisk in olive oil,  salt, a pinch of black pepper & julienned basil

Build Salad

1. Cut asparagus on the bias, cut shrimp lengthwise, cut beets in quarters, cut spring garlic in 1" pieces
2. Prepare salad by adding cooked quinoa, bias cut asparagus, shrimp, beets, almonds, and spring garlic in a bowl
3. Add vinaigrette and mix lightly. Place in serving plate or bowl and serve