QUINOA SALAD WITH ASPARAGUS, PEAS, AVOCADOS

FOR THE DRESSING:

you can use this simple dressing but since my daughter does not like lemon we used a greek store bought dressing:

  • 3 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon honey or agave nectar
  • 1 clove garlic, minced
  • 1 tablespoon finely chopped fresh basil
  • Salt and freshly ground black pepper, to taste

FOR THE SALAD:

  • 2 cups chicken broth (low or nos alt)
  • 1 cup quinoa
  • 1/2 teaspoon salt
  • 2 teaspoons olive oil
  • 1 small bunch asparagus, about 15 spears, cut into 1-inch pieces
  • 1 tablespoon fresh lemon juice
  • 1 cup frozen peas (I found some fresh from Costco so used those)
  • 1 avocado, chopped
  • Salt and freshly ground black pepper, to taste

DIRECTIONS:

  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 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.
  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.
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