I'm a BIG fan of quinoa and recipes that use the super grain.
By far, my favorite way to eat it is salad form.
Quite often I bring some version of quinoa salad to work for lunch.
In fact, my coworkers have caught on to my love of quinoa salad
and one even shared a link with me that she thought I'd like.
While browsing the link the next day,
I quickly realized I already had one of the links bookmarked!
I already had plans to make it and had forgotten!
Because of my awesome coworker, I was reminded of this recipe!
I found my Asian Quinoa Salad Recipe on Two Peas & Their Pod,
so I had a feeling I'd really enjoy another recipe from them too!
The Goods:
Cooked Quinoa
Asparagus
Peas
Avocado
Olive Oil
Honey
Lemon Juice
Basil
Garlic
Salt
Pepper
First step - make your lemon basil dressing.
In a deep bowl or jar, combine the following:
olive oil, lemon juice, honey, garlic, basil, salt and pepper.
Whisk or shake to combine.
Next wash and cut your asparagus into 1-inch pieces.
Heat olive oil to medium, then add the asparagus and lemon juice.
Cook for about 5 minutes - until asparagus is tender.
Add your peas, stir and cook an additional 2 minutes.
While the asparagus and peas are cooking, chop up your basil.
Now the fun begins - adding and mixing everything together!
In a large bowl, combine the quinoa, asparagus and peas, then toss.
Now add the dressing and basil, then mix again until well coated.
The original recipe called for adding the avocado before tossing,
but since I was going to be enjoying this for the next few days,
I decided to add diced avocado right before eating!
Now the only thing left is to dig in and enjoy!!!
Spring Quinoa Salad
Adapted from Two Peas & The Pod's Recipe!
For the dressing:
3 Tablespoons Olive Oil
2 Tablespoons Fresh Lemon Juice
1 Teaspoon Honey
1 Clove Garlic - Minced
1 Tablespoon Basil - Chopped
Salt and Pepper to taste
For the salad:
2 Cups Water
1 Cup Quinoa
2 Teaspoons Olive Oil
15 Spears Asparagus - cut into 1-inch pieces
1 Tablespoon Fresh Lemon Juice
1 Cup Frozen Peas
1 to 2 Avocados
1/4 Cup Basil - Chopped
Salt and Pepper to taste
For the dressing:
3 Tablespoons Olive Oil
2 Tablespoons Fresh Lemon Juice
1 Teaspoon Honey
1 Clove Garlic - Minced
1 Tablespoon Basil - Chopped
Salt and Pepper to taste
For the salad:
2 Cups Water
1 Cup Quinoa
2 Teaspoons Olive Oil
15 Spears Asparagus - cut into 1-inch pieces
1 Tablespoon Fresh Lemon Juice
1 Cup Frozen Peas
1 to 2 Avocados
1/4 Cup Basil - Chopped
Salt and Pepper to taste
- Cook your quinoa according to package directions. Once cooked, fluff with a fork and set aside.
- In a deep bowl or jar, combine the olive oil, lemon juice, honey, garlic, basil, salt and pepper. Whisk or shake to combine.
- Heat olive oil to medium, then add the asparagus and lemon juice. Cook for about 5 minutes - until asparagus is tender.
- Add your peas, stir and cook an additional 2 minutes.
- In a large bowl, combine the quinoa, asparagus and peas, then toss.
- Pour the dressing over the quinoa mixture, add the chopped basil and then mix again until well coated.
- Right before serving/eating, add fresh chopped avocado.
