It is spring, right? I think it is, but mother nature is telling me otherwise. It’s been cold and we’ve even had snow in Utah this week. Yes, snow, the white stuff that I wish would go away until Christmas day. We’ve been cooped up inside this week-no park, no runs, and no walks. Poor little Caleb is itching to get outside to play. I hope the weather cheers up soon!
I’ve been trying to think spring all week. I did some spring cleaning and spring cooking. I made a Quinoa Salad with Asparagus, Peas, Avocado and Lemon Basil Dressing this week. I didn’t even care it was snowing outside while I was eating my spring salad. The spring flavors made me forget all about the winter weather.
I think this is my new favorite quinoa salad. I love our Asian Quinoa Salad, but this salad is giving it a run for it’s money! I am smitten by this salad! I love everything about it!
First of all, it’s easy to make. Second, look at all of the green! Third, there are peas involved-yay for peas! And finally, it is healthy and fresh! Swimsuit season is around the corner so I am trying to focus on healthy eating.
Well, I was trying until my dad came to visit and made his famous cinnamon rolls. So maybe I should say I am trying to focus on balance. Healthy eating, exercise, cinnamon rolls, and cookies. They can all play nicely together. After stuffing my face with a big fat cinnamon roll, I redeemed myself by eating this healthy salad for dinner…and I worked out extra hard the next morning. It’s all about balance.
This salad fits the bill for the healthy eating part. It is loaded with healthy ingredients! Quinoa, asparagus, peas, avocado, and a light lemon basil dressing. It’s gluten free, vegetarian, and vegan, if you use agave nectar instead of honey in the dressing. This salad is great as a main dish or served as a side. It is also great served warm or chilled. See, this salad is a winner all around!
Think spring and make Quinoa Salad with Asparagus, Peas, Avocado & Lemon Basil Dressing!
Quinoa Salad with Asparagus, Peas, Avocados & Lemon Basil Dressing
Ingredients
For the Dressing:
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon honey or agave nectar
- 1 clove garlic minced
- 1 tablespoon finely chopped fresh basil
- Salt and freshly ground black pepper to taste
For the salad:
- 2 cups water
- 1 cup quinoa
- 1/2 teaspoon salt
- 2 teaspoons olive oil
- 1 small bunch asparagus about 15 spears, cut into 1-inch pieces
- 1 tablespoon fresh lemon juice
- 1 cup frozen peas
- 1 avocado chopped
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped basil
Instructions
- In a small bowl or medium jar, combine the dressing ingredients. Whisk to combine or shake with the jar lid on tight. Set aside.
- Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
- While the quinoa is cooking, cook the asparagus. In a large skillet, heat the olive oil over medium heat. Add the asparagus and fresh lemon juice. Cook until tender, about 5 minutes. Stir in the peas and cook for an additional 2 minutes.
- In a large bowl, combine quinoa, asparagus, peas, and avocado. Pour the dressing over the salad and stir until well coated. Season with salt and pepper, to taste. Stir in the fresh basil and serve.
Have you tried this recipe?
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