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
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
- 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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My friend made this for a lunch and bought it along and it was so good I had it with my breakfast and then lunch again the next day and then requested the recipe and she sent me here. I can’t believe how simple this is or how good it tastes-it must be the perfect balance of flavours.
Is this to be served warm or cold? Thanks!
We like it both ways, warm or cold!
Made this with steamed broccoli, asparagus. skipped the peas and made mashed avocado cream to use as toppings. loved the simple dressing with the vegetables an amazing mix the flavours really marry themselves together.
definetly making this more often.
I’m making this tomorrow! Might be adding a couple different ideas … I’ll let you know what I do and how it turns out ….
All I can say is Yum! I added cubed squash and made chunks of sesame chicken to put on top. The basil, I grew myself!! The possibilities are endless …
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This was delicious! I LOVED the creamy avocado with the tangy dressing! And my kids loved it too!
Loved this! My 4 year old and 18 month old did, too!!
Delicious! I added sauteed mushrooms and onions. Yummy!!
Swap Broccolli for peas? and add chicken….yummmm
Hi, what would you use in place of asparagus given it’s autumn now and there is no asparagus in sight? I really want to make this but couldn’t figure out a substitute -maybe grilled zucchini?
Zucchini or broccoli would be good!
I love this recipe so much! I substitute the peas with edamame and its the best way to eat quinoa!
I followed your recipe to the letter. One word for you…excellent! My husband and I loved this. It will be a regular in our home–spring, summer, fall, or winter.
About how much would you say is 1 serving? And how many calories are in 1 serving? Thanks in advance! Can’t wait to try this deliciousness! : )
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This was great! SUPER EASY and tasted fresh. I had to added extra honey and olive oil to the dressing because it was too lemony/tart for me. Otherwise it was definitely something I’ll make again!
Made this tonight! Don’t even need the dressing – the flavors mix so well!
Thank you for this amazing recipes – perfect for spring, all veggies are in season in March!
Our family made this because we were in the mood for spring (even though mother nature isn’t). It was sooooo good. Thank you so much for sharing.
What is the nutrition and calorie count? I am in weight watchers and would like to know how to count this.
This is completely unbelievable and I love every piece.
I made this but did not have frozen peas. I just added more asparagus and red and yellow peppers. I think adding feta cheese would be fabulous. Definitely I will make this again.
Is this supposed to be served hot or cold? I think that it tastes great either way.
This salad looks totally awesome. With the creaminess of the avocado and the freshness of the peas and asparagus, and packed with protein too, what could be better? I can’t wait to try it!
Looks delicious. For a main dish salad I’d substitute edamame for the peas.
Yummy salad. I added a splash of white wine vinegar to brighten the taste and definitely added more salt. Went great with Caesar salad (done vegan) topped with toasted nuts and dried cranberries.
Maria this is so fresh and delicious , my kind of food , it speaks to my tummy. Thank you xoxo
This green spring salad is calling my name. I love everything in it and can’t wait to try it!!
Delicious, except I prefer it more as a cold salad with raw asparagus and frozen peas or edamame. Dressing is amazing
I didn’t think i would like this. Based on the ingredients it looked bland. But this is a tasty quick bowl.
Just made this dish and yum yum yum! Love it! So quick and easy, definitely be making it again. X
This is one of my favorite quinoa recipes. I have made it at least 10 times. Thanks!
I have made this twice now. It is so good!! How many servings would you say this is?
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