Warm Spring Salad

Vegan, gluten-free, nut-free, refined sugar-free, soy-free

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This is a simple side salad for spring that comes together in about 30 minutes. It features asparagus, leek, peas, strawberries, and lots of parsley all tossed in a simple lemon and olive oil dressing. If you’d like to add even more protein than what the quinoa + veggies provide I’m sure it would be nice with some edamame. Keep in mind that the strawberries will turn the quinoa a pinkish hue once tossed. If this is a concern or if you are making this in advance, I suggest adding the strawberries on just before serving.

Yield
Serves 4
Prep Time
15 Minutes
Cook time
15 Minutes
Total Time
30 Minutes

Ingredients:

  • 1 cup (200 g) uncooked quinoa
  • 1 1/2 cups (375 mL) vegetable broth (or water in a pinch)
  • 1 tablespoon (15 mL) extra virgin olive oil
  • 1 medium leek (300 g), sliced into rounds or half moons
  • 2 garlic cloves, minced
  • 1 medium/large bunch asparagus, ends broken off and chopped into 1-inch pieces
  • 1 cup (130 g) diced strawberries (optional)
  • 3/4 cup (90 g) fresh or frozen peas
  • 1 cup (20 g) fresh parsley, roughly chopped
  • 2 to 3 tablespoons (30 to 45 mL) extra virgin olive oil, to taste
  • 3 tablespoons (45 mL) fresh lemon juice
  • 2 teaspoons pure maple syrup (or other sweetener)
  • 1/4 teaspoon fine grain sea salt & lots of pepper, to taste
  • lemon zest, for garnish

Directions:

  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 & enjoy! This would also be lovely with nuts or seeds sprinkled on top.

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