5 servings (1/2 cup each)
Ingredients:
3/4 cup oat groats
1 cup cooked asparagus, 1/2" pieces
3/4 cup cherry tomatoes, quartered
2 tbsp uncooked red onion, diced
1 tbsp fresh parsley, minced
1 lemon, juiced
1 tbsp olive oil
Directions:
Add oat groats to a medium saucepan and cover with water. Heat to boiling and simmer for 30 minutes. Drain and set aside to cool.
Steam asparagus until the crisp tender stage, about 3 minutes. Run under cold water to stop cooking. Chop into 1/2" pieces.
Add all the ingredients to a medium bowl. Mix. Taste for salt and pepper.
Serve room temperature or chilled.
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