Warm Asparagus & Quinoa Salad
½ cup dry quinoa- cooked according to package directions
½ Tbsp. olive oil
1 leek, sliced into rounds or half moons
2 garlic cloves, minced
1 bunch asparagus, ends broken off and chopped into 1-inch pieces
1 cup diced strawberries
¾ cup fresh or frozen peas (thawed)
1 cup fresh parsley, roughly chopped
For the dressing:
2 Tbsp olive oil
3 Tbsp fresh lemon juice
½ Tbsp pure maple syrup
Salt and pepper, to taste
Lemon zest for garnish (optional)
In a large skillet sauté the leek and garlic in ½ tbsp. oil for 5 minutes over medium heat. Season with salt and pepper.
Add the asparagus to the skillet and sauté for another 5-10 minutes or until the asparagus is just tender but still crisp. Stir in the strawberries, peas, and parsley. Heat for an additional 2-3 minutes and then remove from heat.
Whisk together the dressing ingredients (olive oil, lemon juice, maple syrup, salt and pepper, lemon zest).
Pour the dressing onto the skillet mixture and stir in the cooked quinoa.
Makes 13 servings
Serving Size: ½ cup
Saturated Fat 0g
Adapted from ohsheglows.com