Spring Quinoa Salad

Spring Quinoa Salad with Asparagus, Avocado, Peas & Basil


  • 2 C. water
  • 1 C. quinoa
  • 1/2 tsp. salt
  • 2 tsp. olive oil
  • 1 small bunch asparagus, cut into 1” pieces
  • 1 tbls. fresh squeezed lemon juice
  • 1 C. frozen peas (can use fresh if you have some)
  • 1 avocado, diced
  • 1/4 C. chopped basil
  • salt & pepper to taste

For the Vinaigrette

  • 3 Tbls. olive oil
  • 3 Tbls. fresh lemon juice (about 1 lemon)
  • 1 tsp. honey
  • 1 Tbls. finely chopped basil
  • salt & fresh ground pepper, to taste


  1. Combine the vinaigrette ingredients in bowl or dressing jar, whisk or shake well to combine. Set aside.
  2. In medium saucepan add water, salt and quinoa. Bring to boil and continue to boil over medium heat for 5 minutes. Reduce heat to simmer and continue to cook until water is absorbed, about 15 minutes.
  3. Remove saucepan from heat. Fluff quinoa with a fork.
  4. Heat olive oil in large skillet over medium heat and add asparagus and lemon juice. Quickly sauté to soften asparagus. Add peas and heat through.
  5. In large bowl, add quinoa, asparagus, peas and avocado. Toss with the vinaigrette. Add basil and salt and pepper to taste.
  6. Serve warm, room temperature or chilled.


You could also steam the asparagus and peas or blanch in boiling water if you prefer not to sauté it in a skillet.

Recipe from Two Peas and Their Pod