Healthy Game Day Side Dish

Quinoa Salad with Asparagus, Peas, Avocados & Lemon Basil Dressing

Svg. 4-6


Dressing:  3 tbls. olive oil,  3 tbls. fresh lemon juice,  1 tsp. honey or agave nectar,  1 clove garlic, minced,  1 tbls. chopped fresh basil,  salt and black pepper, to taste

Salad:  2 cups water,  1 cup quinoa,  1/2 tsp. salt,  1 tsp. olive oil,  1 small bunch asparagus (15 spears), cut into 1 inch pieces,  1 tbsp. fresh lemon juice, 1 cup frozen peas,  1 avocado, chopped,  salt and pepper, to taste,  1/4 cup chopped basil


  • Combine the dressing ingredients.  Whisk to combine, set aside.
  • Add water, quinoa, and salt to a saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn heat to low and simmer for 15 minutes or until water is absorbed. Remove from heat and fluff with fork.
  • While quinoa is cooking, heat olive oil over medium heat, add the asparagus and fresh lemon juice.  Cook until tender around 5 minutes.  Stir in the peas and cook for an additional 2 minutes.
  • Combine quinoa, asparagus, peas, and avocado in a large bowl.  Pour the dressing over the salad and stir.  Season with salt and pepper to taste.  Stir in the fresh basil
  • Enjoy

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