• 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)
  • Directions

    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


    Calories 76
    Fat 3g
    Saturated Fat 0g
    Cholesterol 0mg
    Sodium 136mg
    Potassium 139mg
    Carbohydrate 10g
    Fiber 2g
    Sugar 3g
    Protein 3g

    Adapted from