Spring Quinoa Salad

Spring Quinoa Salad

Health Rating
Prep Cook Ready in Servings
5 min 30 min 35 min 4


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


In a small bowl or medium jar, combine the dressing ingredients. 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 in the peas 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.

Nutrition Facts

Per Portion

Calories 389
Calories from fat 174
Calories from saturated fat 24.2
Total Fat 19.4 g
Saturated Fat 2.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.4 g
Monounsaturated Fat 12.3 g
Cholesterol 0
Sodium 382 mg
Potassium 728 mg
Total Carbohydrate 43 g
Dietary Fiber 9.5 g
Sugars 5.3 g
Protein 10.7 g

Dietary servings

Per Portion

Fruit 0.2
Grain 2.1
Meat Alternative 0.3
Vegetables 1.8

Energy sources

Recipe from:
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