Quinoa Salad with Asparagus, Peas, Avocados & Lemon Basil Dressing
User Reviews
4.6
36 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Course
Salad
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Cuisine
Vegetarian, Vegan, gluten-free
Quinoa Salad with Asparagus, Peas, Avocados & Lemon Basil Dressing
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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 lemon juice fresh
- 1 teaspoon honey or agave nectar
- 1 clove garlic minced
- 1 tablespoon basil finely chopped, fresh
- salt to taste, freshly ground
- black pepper to taste, freshly ground
For the salad:
- 2 cups water
- 1 cup quinoa
- 1/2 teaspoon salt
- 2 teaspoons olive oil
- 1 asparagus about 15 spears, cut into 1-inch pieces, small bunch
- 1 tablespoon lemon juice fresh
- 1 cup peas frozen
- 1 avocado chopped
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 1/4 cup basil chopped
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.
Genuine Reviews
User Reviews
Overall Rating
4.6
36 reviews
Excellent
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