With shaved asparagus, brown rice and quinoa, this refreshing salad makes a lovely meal when you want to beat the summer heat.
Prepare rice and quinoa according to package directions. Let cool completely.
With vegetable peeler, shave asparagus lengthwise into paper-thin strips. Toss with lemon juice, olive oil and salt.
Arrange rice & quinoa on serving plate; top with asparagus mixture.
Garnish with almonds and lemon zest. Serve at room temperature or cold.
If preferred, use leftover chopped steamed, grilled or roasted asparagus for the salad.
Serve with grilled fish, chicken or steak.