Spring Quinoa Salad
Ingredients
Scale
- 2 C. water
- 1 C. quinoa
- 1/2 tsp. salt
- 2 tsp. olive oil
- 1 small bunch asparagus, cut into 1” pieces
- 1 tbls. fresh squeezed lemon juice
- 1 C. frozen peas (can use fresh if you have some)
- 1 avocado, diced
- 1/4 C. chopped basil
- salt & pepper to taste
For the Vinaigrette
- 3 Tbls. olive oil
- 3 Tbls. fresh lemon juice (about 1 lemon)
- 1 tsp. honey
- 1 Tbls. finely chopped basil
- salt & fresh ground pepper, to taste
Instructions
- Combine the vinaigrette ingredients in bowl or dressing jar, whisk or shake well to combine. Set aside.
- In medium saucepan add water, salt and quinoa. Bring to boil and continue to boil over medium heat for 5 minutes. Reduce heat to simmer and continue to cook until water is absorbed, about 15 minutes.
- Remove saucepan from heat. Fluff quinoa with a fork.
- Heat olive oil in large skillet over medium heat and add asparagus and lemon juice. Quickly sauté to soften asparagus. Add peas and heat through.
- In large bowl, add quinoa, asparagus, peas and avocado. Toss with the vinaigrette. Add basil and salt and pepper to taste.
- Serve warm, room temperature or chilled.
Notes
You could also steam the asparagus and peas or blanch in boiling water if you prefer not to sauté it in a skillet.
Find it online: https://www.imbored-letsgo.com/spring-quinoa-salad/