Quinoa Salad with Lemon Basil Dressing

By gnoll

A fresh, healthy, and easy salad for summer; Hallie Tusberg
Serves 4-6; Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutes

Ingredients

• For dressing:
• 3 T. olive oil
• 3 T. fresh lemon juice
• 1 t. honey or agave nectar
• 1 clove garlic, Mminced
• 1 T. finely chopped fresh basil
• Salt & freshly ground black pepper, to taste.
• For salad:
• 2 C water
• 1 C quinoa
• 1/2 T. salt
• 2 t. olive oil
• 1 small bunch asparagus, about 15 spears, cut into 1-inch pieces
• 1 T. fresh lemon juice
• 1 C. frozen peas
• 1 avocado, chopped
• Salt & freshly ground black pepper, to taste
• 1/4 C. chopped basil

Details

Preparation time 5mins
Cooking time 30mins

Preparation

Step 1

1. In a small bowl or medium jar, combine the dressing ingredients. Whisk to combine or shake with the jar lid on tight. Set aside.
2. Add water, quinoa and salt to a medium saucepan & bring to a boil over medium heat. Bil 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.
3. 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.
4. 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.