Spring Quinoa Salad

Spring Quinoa Salad with Asparagus, Avocado, Peas & BasilIt’s finally Spring, can you believe it?  I know for many of you it’s been a very long winter! Let’s welcome in the season with this delicious Spring Quinoa Salad.

When I was trying to decide what I wanted to make to share this month I kept thinking of some sort of fresh salad with spring veggies.  Perhaps artichokes or asparagus.  When I came across a pin from Two Peas and Their Pod for a Quinoa Salad with Asparagus, Peas, Avocados & Lemon Basil Dressing I knew I had to give it a try.

I’m so glad I did!  It’s a fantastic, fresh tasting salad that I enjoyed warm and chilled.  The lemon basil dressing is delicious and I loved how the creamy avocado contrasts with the crunchy peas and asparagus…and even the little pop you get from the quinoa.

Spring Quinoa Salad with Asparagus, Avocado, Peas & BasilI highly recommend this Spring Quinoa Salad, it’s fantastic!

Spring Quinoa Salad
  • 2 C. water
  • 1 C. quinoa
  • ½ tsp. salt
  • 2 tsp. olive oil
  • 1 small bunch asparagus, cut into 1" pieces
  • 1 tbls. fresh squeezed lemon juice
  • 1 C. frozen peas
  • 1 avocado, diced
  • ¼ C. chopped basil
  • salt & pepper to taste
For the Vinaigrette
  • 3 Tbls. olive oil
  • 3 Tbls. fresh lemon juice (about 1 lemon)
  • 1 tsp. honey
  • 1 Tbls. finely chopped basil
  • salt & fresh ground pepper, to taste
  1. Combine the vinaigrette ingredients in bowl or dressing jar, whisk or shake well to combine. Set aside.
  2. In medium saucepan add water, salt and quinoa. Bring to boil and continue to boil over medium heat for 5 minutes. Reduce heat to simmer and continue to cook until water is absorbed, about 15 minutes.
  3. Remove saucepan from heat. Fluff quinoa with a fork.
  4. Heat olive oil in large skillet over medium heat and add asparagus and lemon juice. Quickly sauté to soften asparagus. Add peas and heat through.
  5. In large bowl, add quinoa, asparagus, peas and avocado. Toss with the vinaigrette. Add basil and salt and pepper to taste.
  6. Serve warm, room temperature or chilled.
You could also steam the asparagus and peas or blanch in boiling water if you prefer not to sauté it in a skillet.

Recipe from Two Peas and Their Pod

For more delicious recipes I hope you’ll visit my blog at I’m Bored Let’s Go or catch up with me on  Facebook,  Pinterest,  Instagram or Twitter. I’d love for you to follow along!

See you next month!


Here’s a few more recipes I think you might enjoy:

Tortellini with Asparagus, Basil & Parmesan

Tortellini w/Asparagus, Basil & Parmesan Cheese

Mexican Quinoa Bowl with Chipotle Vinaigrette

Mexican Quinoa Bowl

Sugar Snap Peas with Lemon, Mint & Pine Nuts

Roasted Sugar Snap Peas w/Lemon, Mint & Pine Nuts


This amazing article has been shared with Whipperberry!

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