This recipe is light and packed with vegetables. If you would like to add more protein, you could add in white beans, chick peas, or lentils. If you are making this salad in advance, add the strawberries in right before serving as they will leave pink juices in the salad.
1 cup uncooked quinoa, rinsed and well-drained
½ Tbsp extra virgin 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 (optional)
¾ cup fresh or frozen peas
1 cup fresh parsley, roughly chopped
2-3 Tbsp extra virgin olive oil, to taste
3 Tbsp fresh lemon juice
½ Tbsp pure maple syrup (or other sweetener)
¼ tsp sea salt
Pepper, to taste
- Rinse quinoa in a fine mesh strainer and place into a medium pot. Add 1 ½ cups of vegetable broth (or water) and bring to a low boil. Reduce heat to low-medium, cover with a tight-fitting lid, and cook for 15-17 minutes, or until fluffy and all the water is absorbed. Fluff with a fork, remove from heat, and let sit covered for 5 minutes.
- Meanwhile, grab a very large skillet or wok. Sauté the leek and garlic in the oil for about 5 minutes over medium heat. Season generously with salt and pepper. Add in the asparagus and sauté for another 5-10 minutes or until the asparagus is just tender, but still a bit crisp. Stir in the strawberries (optional), peas, and parsley. Heat for a few minutes and then remove from heat.
- Whisk together the dressing ingredients (olive oil, lemon juice, maple syrup, and ¼ tsp salt) to taste. Pour dressing onto skillet mixture and stir in the cooked quinoa. Season to taste with salt and pepper and enjoy!
Nutrition Facts: Makes 4 servings. Per serving: 313 calories. 11.7 g fat. 44.1g carbs. 10.6g protein.
For further questions or to schedule an appointment, contact Jamie at jamiec@NutriFormance.com
Recipe source: http://ohsheglows.com/recipage/?recipe_id=6045495