(MEATLESS MONDAYS/VEGAN RECIPES) Spring is in the air, and what dish says ‘spring’ better than this Warm Spring Salad? This signature salad is chock-full of spring fruits and veggies like asparagus, leek, peas, strawberries, and lots of parsley, tossed in a simple lemon olive oil dressing–easy, light, and refreshing!
For even more protein than what the quinoa and veggies provide, you can add white beans, chickpeas, French lentils, or some pumpkin or hemp seeds sprinkled on top.
What’s more, this salad is great as leftovers and tastes fantastic when served cold, too! As always, happy eating! — Global Animal
Warm Spring Salad
Yield: 4 servings
- 1 cup uncooked quinoa (or try speltberries, but note they are not GF)
- 1/2 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)
- 3/4 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
- 1/2 tbsp pure maple syrup (or other sweetener)
- 1/4 tsp fine grain sea salt & lots of pepper, to taste
- lemon zest, for garnish
1. Rinse quinoa in a fine mesh strainer and place into a medium pot. Add 1.5 cups vegetable broth (or water) and bring to a low boil. Reduce heat to low-medium, cover with tight-fitting lid, and cook for 15-17 minutes, or until fluffy and all the water is absorbed. Fluff with fork, remove from heat, and let sit covered for 5 minutes.
2. 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.
3. Whisk together the dressing ingredients (olive oil, lemon juice, maple syrup, and 1/4 tsp fine grain sea salt) to taste. Pour dressing onto skillet mixture and stir in the cooked quinoa. Season to taste with salt and pepper & enjoy! This would also be lovely with nuts or seeds sprinkled on top.
Recipe Courtesy of Oh She Glows
More Oh She Glows: http://ohsheglows.com/2013/04/15/warm-spring-salad/