Quinoa Salad with Asparagus, Peas, Avocados & Lemon Basil Dressing

Name: Quinoa Salad with Asparagus, Peas, Avocados & Lemon Basil Dressing
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 1 serving
Ingredients: 3 tablespoons olive oil; 3 tablespoons fresh lemon juice; 1 teaspoon honey or agave nectar; 1 clove garlic; 1 tablespoon finely chopped fresh basil; Salt and freshly ground black pepper; 2 cups water; 1 cup quinoa; 1/2 teaspoon salt; 2 teaspoons olive oil; 1 Small bunch asparagus; 1 tablespoon fresh lemon juice; 1 cup frozen peas; 1 avocado; Salt and freshly ground black pepper; 1/4 cup chopped basil

User Reviews

4.6

36 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Course
Salad
Cuisine
Vegetarian, Vegan, gluten-free

Quinoa Salad with Asparagus, Peas, Avocados & Lemon Basil Dressing

Iris Warren

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A fresh, healthy, and easy salad for spring!

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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

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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.