Warm Spring Salad
Courtesy of Oh She Glows
1 cup uncooked quinoa
1/2 tablespoon extra-virgin olive oil
1 leek, sliced into rounds or half moons
2 garlic cloves, minced
1 bunch asparagus, ends broken off and chopped into 1-inch pieces
1 cup diced strawberries (optional)
3/4 cup fresh peas
1 cup fresh parsley, roughly chopped
2-3 tablespoons extra virgin olive oil, to taste
3 tablespoons fresh lemon juice
1/2 tablespoons pure maple syrup (or other sweetener)
1/4 teaspoon fine grain sea salt and lots of pepper, to taste
lemon zest, for garnish
1. Rinse quinoa in a fine mesh strainer and place into a medium pot. Add 1.5 cups vegetable broth (or water) and bring to a low boil. Reduce heat to low-medium, cover with tight-fitting lid, and cook for 15-17 minutes, or until fluffy and all the water is absorbed. Fluff with fork, remove from heat, and let sit covered for 5 minutes.
2. Meanwhile, grab a very large skillet or wok. Sauté the leek and garlic in the oil for about 5 minutes over medium heat. Season generously with salt and pepper. Add in the asparagus and sauté for another 5-10 minutes or until the asparagus is just tender, but still a bit crisp. Stir in the strawberries (optional), peas, and parsley. Heat for a few minutes and then remove from heat.
3. Whisk together the dressing ingredients (olive oil, lemon juice, maple syrup, and 1/4 tsp fine grain sea salt) to taste. Pour dressing onto skillet mixture and stir in the cooked quinoa. Season to taste with salt and pepper and enjoy! This would also be lovely with nuts or seeds sprinkled on top.
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