Healthy Springtime Quinoa Salad
Versatile side dish featuring vegetables in season for spring.
Servings 8
Equipment
- 1 large skillet or wok
Ingredients
- 1 cup uncooked quinoa rinsed and drained
- ½ tbsp olive oil extra virgin
- 1 each leek sliced into rounds or half moons
- 2 each garlic cloves
- 1 bunch asparagus approximately 15 stalks, chopped into 1-inch pieces
- 1 cup parsley roughly chopped
- 1 cup sliced strawberries
- ¾ cup fresh or frozen peas
Dressing
- 2 tbsp olive oil extra virgin
- 3 tbsp lemon juice freshly squeezed or bottled
- ½ tbsp maple syrup substitute honey or other sweetener
- ¼ tsp sea salt to taste
- freshly ground pepper to taste
Instructions
- Rinse the quinoa in a fine mesh strainer
- Add two cups of water and the 1 cup quinoa to a medium saucepan
- Bring to a boil, then reduce to medium heat. Cook uncovered until water is absorbed, usually about 10-15 minutes
- Remove pan from the heat, cover, and let sit for 5 minutes
- Fluff quinoa with a fork
- Heat a large skillet or wok. Add the 1/2 tbsp olive oil to the skillet. Add the leek and garlic and saute for 5 minutes over medium heat
- Add the asparagus pieces and saute for another 5-10 minutes until tender but still crisp
- Stir in the peas, parsley, and strawberries. Heat for another minute or two, then remove from heat.
- Whisk together the dressing ingredients. Add the quinoa and dressing to the skillet and stir.
- Serve warm or cold
Notes
This recipe is very versatile. If you do not have parsley, substitute some chopped spinach, or leave it out. No leeks? Use half of a medium onion, chopped. Experiment with other fruits instead of strawberries.