Lemon-Basil Quinoa Salad


I love to cook, but sometimes I get stuck in a rut making the same recipes over and over again. That is why my New Years Resolution it to try a new recipe each week and to share it with all of you! I’m starting the New Year off with a Lemon Basil Quinoa Salad. It’s simple to make, delicious and full of flavor and nutritional value. It’s a great dish to make at the beginning of the week so you can add a scoop to lunch or dinner and really brighten up your meals. Enjoy!!


Lemon-Basil Quinoa Salad


For the Dressing:

  • 2 tablespoons olive oil

  • 3 tablespoons fresh lemon juice

  • 1 teaspoon honey or agave nectar

  • 1 clove garlic, minced
 (or shredded in a microplane)

  • 1 tablespoon finely chopped fresh basil

  • Salt and freshly ground black pepper, to taste

For the salad:

  • 2 cups water

  • 1 cup organic tri-colored quinoa

  • 1 teaspoon olive oil

  • 1 small bunch asparagus, about 15 spears, cut into 1-inch pieces

  • 1 tablespoon fresh lemon juice

  • 1 avocado, diced

  • Salt and freshly ground black pepper, to taste

  • 1/4 cup chopped basil 

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 and quinoa 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. 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.