Spring Quinoa Salad with Asparagus

Recipe

I found this recipe a few years ago and have made this salad many times since for various gatherings, including retreats, potluck parties, and family celebrations. Each time, at least one person asked me to share the recipe. The salad is super easy to make, very flavorful, and full of essential nutrients. It can be served at any time of the year, but asparagus, one of the main ingredients, tastes especially delicious in the spring. This salad is very satisfying, and it can be served as a light main course for lunch or dinner or as a side dish. 

Ingredients:

·      3 Tbs. EVOO (Extra Virgin Olive Oil)

·      3 Tbs. freshly squeezed lemon juice

·      1 tsp. raw honey 

·      1 clove garlic crushed and minced

·      1 Tbs. finely chopped basil

·      Salt and pepper to taste

·      3 cups cooked quinoa, chilled

·      2 tsp. avocado oil

·      1 Tbs. fresh lemon juice

·      1 bunch asparagus

·      1 cup defrosted peas 

·      1 avocado chopped

·      ¼ cup basil chopped

·      Salt and pepper to taste

Method:

Make the dressing. Place the first six ingredients in a medium jar, cover tight with a lid, and shake it vigorously until well combined. Set it aside.

I a large skillet heat the avocado oil; add asparagus, and 1 Tbs. lemon juice. Cook for about 5 minutes, add peas and cook for additional 1-2 minutes.

In a large bowl, combine quinoa, asparagus, peas, and avocado. Pour the dressing and gently stir until all ingredients are well coated. Add salt and pepper to taste, stir in the chopped basil and serve right away. 

Health facts:

·      low sugar

·      Rich in healthy fat

·      rich in vitamins and minerals 

·      High in fiber

·      Good source of protein 

·      GF, dairy free, vegan 

*  This recipe comes from https://www.twopeasandtheirpod.com