Welcome the green colors of spring with this refreshingly light Spring Asparagus & Pea Salad With Quinoa And Fresh Herbs.

Scale

Salad:

1 bunch of asparagus (1 – 1/2 pounds)

1 cup fresh spring peas

1 cup cooked quinoa

2 tbsp chopped fresh herbs – basil, dill, mint (reserve some for topping)

Lemon Vinaigrette Dressing:

2 tbsp lemon juice

6 tbsp extra virgin olive oil

2 tsp dijon mustard

1/4 tsp salt

1/8 tsp pepper

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Trim the tough ends of the asparagus spears. With a vegetable peeler, shave off the outer layer of each asparagus stalk. Chop the shavings into short strips.
Using a steamer pot (or steamer basket), steam the asparagus stalks until tender-crisp (approximately 10 minutes). Remove the steamer insert with the asparagus and set them aside on a cutting board.
Add a pinch of salt to the boiling water (add more water if needed). Add peas to the water and cook until peas are tender (not mushy) – about 10 minutes. Remove the peas with a slotted spoon, set them aside, and cool to room temperature.
Blanch the asparagus shavings by dropping them in the boiling water for 2 – 3 minutes. Remove them with a slotted spoon. Cool to room temperature.
Add cooked quinoa to a large bowl.
Mince a blend of your favorite herbs.
Slice the asparagus on a diagonal, about 1 inch in length, and add to the quinoa bowl with peas, asparagus shavings, and chopped herbs.
Make the lemon vinaigrette by adding ingredients to a glass jar – seal and shake until well blended.
Pour your desired amount of dressing over the salad, and stir gently until well blended. Top with a few herbs and serve.

Lemon Vinaigrette: makes about 1/2 cup of dressing – any leftover can be used on salads.

Keywords: asparagus recipes, asparagus pea recipes, quinoa salad