Search the site...

Dinger Dives in
  • Blog
  • About Me
  • Contact
  • Blog
  • About Me
  • Contact

Welcome

vegan quinoa asparagus pea salad

4/19/2016

 
Picture
I hope you have been able to get outside and enjoy the fabulous Spring weather. Mother Nature had some mood swings for a few weeks but I think (fingers crossed) she has finally sorted herself out and Spring is here to stay. 

One of my favorite Spring vegetables is asparagus. It's packed with vitamins and minerals and can be added to almost any dish. It's excellent as a standalone side but so versatile that it's delicious in soup, salad, and casseroles. 

I recently featured asparagus in a bright and flavorful quinoa salad slightly adapted from Two Peas & Their Pod that will have you licking your plate. The salad will take you about 20 minutes to make and shouldn't cost more than $10 to buy all of the ingredients. It's perfect to make during the week and will give you plenty of leftovers for lunch. 

What you will need: 

Salad:
  • 1 cup quinoa 
  • 1 1/2 cup vegetable broth
  • 1 cup frozen peas
  • 1 bunch asparagus, chopped into 1" pieces
  • 1 avocado
  • 1/2 fresh squeezed lemon 
  • 1/4 cup freshly chopped basil
  • 1/8 cup finely chopped pine nuts
  • salt and pepper to taste

Dressing:
  • 2 tablespoons olive oil
  • 1 fresh squeezed lemon
  • 1 teaspoon agave
  • 1 clove garlic, minced
  • 1 tablespoon freshly chopped basil
  • salt and pepper to taste

How to make it: 

1. In a medium pot add vegetable broth and quinoa and bring to a boil. Cook over medium heat for 5 minutes, then turn down heat to a simmer and cook for another 15 minutes, constantly stirring. 
2. While the quinoa is cooking, add asparagus to a large boiling pot of water and cook for 5  minutes. Add the peas and cook for another 2 minutes. Drain the asparagus and peas and return to large pot. 
3. In a small bowl, combine all of the dressing ingredients together until well blended. 
4. Combine the quinoa, asparagus and peas in the large pot. Add the avocado, lemon juice, basil, and pine nuts. Pour dressing over the salad and mix until well combined. 

Enjoy!


Comments are closed.

    Author

    Thanks for taking the time to explore this healthy & mind conscious food blog. It's a mix of vegetarian/vegan restaurant reviews, health food news, and recipes. I hope you find it interesting and keep coming back for more! 

    Archives

    July 2017
    May 2017
    February 2017
    January 2017
    November 2016
    October 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    September 2015

    Categories

    All
    Appetizer
    Asparagus
    Avocado
    Baked
    Bread
    Breakfast
    Buddha Bowl
    Butternut Squash
    Cabbage
    Cake
    Chocolate
    Dairyfree
    Dinner
    Diy Food
    Fall Foods
    Food Review
    Gluten Free
    Health Benefits
    Health Food News
    Homemade
    Hummus
    Irish Food
    Irish Soda Bread
    Jackfruit
    Low Fat
    Natural
    Organic
    Peanut Sauce
    Peas
    Protein
    Quick Recipes
    Quinoa
    Salad
    Seitan
    Side Dish
    Soup
    Soyfree
    Spices
    Spring Rolls
    Tacos
    Thanksgiving
    Tofu
    Turmeric
    Valentine's Day
    Vegan
    Vegan Drink
    Vegan Menu
    Vegan Shepherds Pie
    Vegetables
    Whole Foods Market
    Yogurt

Powered by Create your own unique website with customizable templates.
Photos used under Creative Commons from backpackphotography, wuestenigel, Berries.com, Joe The Goat Farmer, barnimages.com, Frits Ahlefeldt, Hiking.org, Gabriel Kronisch, star5112, compassionconnect, RLHyde, nilswedding, symphony of love, jeffreyw, mainecooncastle, Infomastern, Studio Amore, SodexoUSA, Chatsy POP.H, thedailyenglishshow, Sean MacEntee, abcdz2000