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Spring Quinoa Salad

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Ingredients
  

  • 2 C. water
  • 1 C. quinoa
  • 1/2 tsp. salt
  • 2 tsp. olive oil
  • 1 small bunch asparagus cut into 1" pieces
  • 1 tbls. fresh squeezed lemon juice
  • 1 C. frozen peas
  • 1 avocado diced
  • 1/4 C. chopped basil
  • salt & pepper to taste

For the Vinaigrette

  • 3 Tbls. olive oil
  • 3 Tbls. fresh lemon juice about 1 lemon
  • 1 tsp. honey
  • 1 Tbls. finely chopped basil
  • salt & fresh ground pepper to taste

Instructions
 

  • Combine the vinaigrette ingredients in bowl or dressing jar, whisk or shake well to combine. Set aside.
  • In medium saucepan add water, salt and quinoa. Bring to boil and continue to boil over medium heat for 5 minutes. Reduce heat to simmer and continue to cook until water is absorbed, about 15 minutes.
  • Remove saucepan from heat. Fluff quinoa with a fork.
  • Heat olive oil in large skillet over medium heat and add asparagus and lemon juice. Quickly sauté to soften asparagus. Add peas and heat through.
  • In large bowl, add quinoa, asparagus, peas and avocado. Toss with the vinaigrette. Add basil and salt and pepper to taste.
  • Serve warm, room temperature or chilled.

Notes

You could also steam the asparagus and peas or blanch in boiling water if you prefer not to sauté it in a skillet.
Recipe from Two Peas and Their Pod
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