Week 29: Asparagus & Avocado Quinoa Salad

Asparagus & Avocado Quinoa Recipe
Another week, another quinoa recipe, or so it seems… but actually, quinoa is just one of those ingredients that goes with soooo many things! This salad combines fresh sauteed veggies with a light citrus dressing to create the perfect filling and flavorful salad for spring and summer. This would be a great side dish to bring to a BBQ or even while picnicking at the Hollywood Bowl!

Asparagus & Avocado Quinoa Recipe
ingredients:
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

Asparagus & Avocado Quinoa Recipe
salad
2 cups water
1 cup quinoa
2 teaspoons olive oil
1 small bunch asparagus, about 15 spears, snapped into 1-inch pieces
1 tablespoon fresh lemon juice
1 cup frozen peas
1 avocado, chopped
Salt and freshly ground black pepper, to taste
1/4 cup chopped basil
2 tbsp goat cheese, to top

Asparagus & Avocado Quinoa Recipe
directions:
In a small bowl combine the dressing ingredients. Whisk to combine, then set aside.

Add water and quinoa 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.

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.

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, top with goat cheese crumbles and serve.

Asparagus & Avocado Quinoa Recipe

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