April’s Cooking Workshop: Summer Quinoa Salad

Thank you to everyone that came out to the cooking workshop this past Saturday! We had a blast cutting up asparagus, ripping basil leaves, learning how to cut up avocados, making a delicious basil lime dressing from scratch and sitting down to share our meal together.

Below I have posted the recipe that we used on Saturday. I (personally) like this better using lime instead of lemon, but that is up to you. On Saturday we had fun squeezing fresh limes into this recipe, and we used the extra lime to put in our water! This recipe is very versatile. You could add peppers, onions, chicken, or whatever else you’d like to mix things up a bit. You could even use cilantro instead of basil if that is what you have on hand.

Quinoa Salad with Asparagus, Peas, Avocados & Lemon Basil Dressing
Yield: Serves 4-6

Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutes

A fresh, healthy, and easy salad for spring!



For the Dressing:

3 tablespoons olive oil
3 tablespoons fresh lemon juice
1 teaspoon honey or agave nectar
1 clove garlic, minced
1 tablespoon finely chopped fresh basil
Salt and freshly ground black pepper, to taste

For the salad:

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

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

2. Add water, quinoa, and salt 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.

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

4. 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.

This delicious recipe brought to you by Two Peas & Their Pod

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