Quinoa Salad with Asparagus, Peas, Avocado & Lemon Basil Dressing

We're already having a heat wave and it's only April! The temperature reached 89 degrees at the airport today and it was pretty close to that at our house, too. That broke an all time record around here and we're expecting another one tomorrow. Yesterday, it was also in the 80's so we went down to Alki Beach to enjoy it all. We weren't the only ones, as you can see...

But it's always fun going down there, especially when we stop into our favorite Cactus for a little refreshment. That really hit the spot on a hot day.

So, today we barbecued chicken in the backyard and I made this lovely Spring salad that was perfect for a hot day. The quinoa made it very light and fluffy and high protein, too. (1 cup of cooked quinoa provides 8 grams of protein). I got this recipe off another blog Two Peas and Their Pod and loved the aparagus and avocado in it. I also loved the basil in it because we just planted our basil in the backyard and it was the first time I've use it. This recipe had basil in the salad and the dressing. Perfect!

Serves 4-6

2 cups water
1 cup quinoa
1/2 tsp. salt
2 tsp. olive oil
1 small bunch asparagus, about 15 spears, cut into 1-inch pieces
1 Tbsp. fresh lemon juice
1 cup frozen peas
1 avocado, chopped
Salt and freshly ground black pepper, to taste
1/4 cup chopped basil

1. Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes.

2. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

3. 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.

4. Stir in the peas and cook for an additional 2 minutes.

5. In a large bowl, combine quinoa, asparagus, peas, and avocado.

6. 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.

Dressing

3 Tbsp. olive oil

3 Tbsp. fresh lemon juice
1 tsp. honey or agave nectar
1 clove garlic, minced
1 Tbsp. finely chopped fresh basil
Salt and freshly ground black pepper, to taste

1. In a small bowl or medium jar, combine the dressing ingredients. Whisk to combine or shake with the jar lid on tight.

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