In a small bowl or medium jar, combine the garlic, honey, fresh basil, lemon juice, olive oil, and salt and pepper. Whisk to combine or shake with the jar lid on tight. Set aside.
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.
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 the peas in with the asparagus and cook for an additional 2 minutes.
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.
Notes:
Nutritional Highlights:
Asparagus 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.
