Spring Quinoa Salad

16 35 519
Ingredients Minutes Calories
Prep Cook Servings
5 min 30 min 3
Spring Quinoa Salad
Health Rating
A great nutrient dense, healthy grain option!


15 medium spear(s) Asparagus (cut into 1-inch pieces)
1 avocado(s) Avocado (chopped)
1 cup Frozen green peas
1 cup Basil, fresh (chopped)
3 tbsp Lemon juice
1 clove(s) Garlic (mince, for dressing)
1 tsp Honey (for dressing)
1 tbsp Basil, fresh (chopped, for dressing)
3 tbsp Lemon juice (for dressing)
2 tbsp Olive oil (for dressing)
1 pinch Salt and pepper (or to taste, for dressing)
2 tsp Olive oil
1 cup Quinoa, uncooked
1/2 tsp Salt
1 dash Salt and pepper (or to taste)
2 cup Water


1. In a small bowl or medium jar, combine the dressing ingredients. Whisk to combine or shake with the jar lid on tight. Set aside.

2. Add water, quinoa, and salt 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.

3. 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.

4. 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 and serve.



is a great source of fiber, vitamins A, C and E, and contains a good amount of folate!

Green Peas

are high in insoluble fiber and may help lower cholesterol, they contain protein and are rich in iron

Nutrition Facts

Per Portion

Calories 519
Calories from fat 233
Calories from saturated fat 32
Total Fat 25.8 g
Saturated Fat 3.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.6 g
Monounsaturated Fat 16.4 g
Cholesterol 0
Sodium 510 mg
Potassium 971 mg
Total Carbohydrate 57 g
Dietary Fiber 12.7 g
Sugars 7.1 g
Protein 14.3 g

Dietary servings

Per Portion

Fruit 0.2
Grain 2.8
Meat Alternative 0.4
Vegetables 2.4

Energy sources

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