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