Quinoa Salad with Asparagus, Peas, Avocados & Lemon Basil Dressing
Recipe from Two Peas and Their Pod
A fresh, healthy, and easy salad for spring!
Prep Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
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Ingredients
For the Dressing:
3tablespoonsolive oil
3tablespoonsfresh lemon juice
1teaspoonhoney or agave nectar
1clovegarlicminced
1tablespoonfinely chopped fresh basil
Salt and freshly ground black pepperto taste
For the salad:
2cupswater
1cupquinoa
1/2teaspoonsalt
2teaspoonsolive oil
1small bunch asparagusabout 15 spears, cut into 1-inch pieces
1tablespoonfresh lemon juice
1cupfrozen peas
1avocadochopped
Salt and freshly ground black pepperto taste
1/4cupchopped 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.