Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water
- 1 small bunch of asparagus (8 ounces)
- 8 ounces fresh strawberries
- 8 ounces cucumber
Dressing:
- 4 Tablespoons freshly squeezed lemon juice
- 1/4 cup (packed) fresh basil
- 1 clove garlic minced
- 1 Tablespoon Dijon mustard
- 2–3 Teaspoons sea salt (adjust to your taste)
- 1/4 Teaspoon black pepper
- 1 Teaspoon maple syrup
- 1/2 cup avocado oil
Instructions
- Place the rinsed quinoa and water in a medium sized saucepan and bring it to a boil over high heat. Once it comes to a boil, lower the heat to low and cover with a lid. Continue to cook for 15-20 minutes, or until the water is absorbed and the quinoa is tender. Set it aside to cool, (cool completely in the refrigerator if you’re keeping the salad for up to 2 days).
- While the quinoa cooks, prepare the rest of the recipe.
- Wash the asparagus and trim the woody ends. Thinly slice it, (on the bias if you’d like) and place it in your serving bowl.
- Wash and hull the strawberries. Cut them into quarters lengthwise and then into eights – add them to the serving bowl.
- Peel 4-5 strips from the cucumber and cut off the ends. Cut the cucumber into quarters lengthwise, and then thinly slice it crosswise to form triangles. Add them to the serving bowl as well.
- Place all the ingredients for the dressing into a blender and blend starting on low and working up in speed to 5-6 on a Vitamix. Blend until the dressing is completely emulsified.
- Add the quinoa and dressing to the serving bowl with the prepared veggies and strawberries.
- Toss to combine, and serve immediately.
Notes
You can combine this salad with the quinoa still warm, but it won’t keep in the fridge. If you cool the quinoa completely before assembling the salad, it will keep for 2 days.
- Prep Time: 20 mins
- Cook Time: 20 mins