Spring Green Quinoa w/ Lemon, Basil & Acovado Dressing

Is is spring or summer? Sometimes, it is hard to tell up here. I have to say, I am torn about the title of this dish. Yes, the asparagus and peas are in season in the spring. BUT, where I live they are kind of in season all summer. In all reality, they are available year-around as well. Regardless, you should add this dish to your to-make list.

This is your ultimate green machine, vegetarian VEGAN meal. I have to say, I am surprised that I came up with a vegan meal, being the cheese and butter addict that I am. The one thing that sometimes intimidates me about cooking vegan food is the lack of flavor. This dish puts that myth to rest. The creamy avocado adds a richness that is cut by the fresh lemon and basil.

Spring Green Quinoa w/ Lemon, Basil & Avocado Dressing

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 3 -4 servings

Ingredients

  

• 1 c quinoa
• 1 T olive oil
• 1 shallot julienned
• 1 c chopped asparagus
• 1 c green peas
• 1 avocado
• For the dressing
• 1/2 c olive oil
• 3 T lemon juice
• 1 avocado
• 2 T fresh basil
• 2 cloves garlic
• salt & pepper to taste

Instructions

 

• Cook the quinoa according to the directions on the package (approx. 2:1 ratio water to quinoa).
• Heat 1 T olive oil in a large sauté pan over medium heat.
• Add the shallot and sauté until soft.
• Next, add the asparagus and continue to sauté until cooked through, about 5 minutes.
• Add the peas during the last minute.
• For the dressing, combine all ingredients in a small blender or food processor and blend until smooth. If you do not have either of these, mine the garlic and basil and whisk everything to combine.
• To serve, toss quinoa, veggies and dressing together. Garnish with fresh basil and sliced avocado.

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