Iโm celebrating spring with this warm spring salad featuring asparagus, leek, peas, strawberries, and parsley all tossed in a simple lemon olive oil dressing. Itโs very light and veggie-packed with some protein provided by quinoa. If youโd like to add even more protein Iโm sure it would be nice with some white beans, chickpeas, or French lentils thrown in too.
Behold, non-wimpy asparagus!
Normally I donโt consider asparagus to be one of the most exciting vegetables, but it always surprises me every time I make it. I enjoy it way more than I think I do. A simple, light sautรฉ leaves it tender, but still crisp and fresh. I find it turns out best when I cook it a bit less time than I think I should. Less is more with this guy! Iโve made the mistake of cooking the hell out of it in the past and itโs something I try not to repeat.
Nutrition Facts about Asparagus
- Look for firm spears that donโt bend easily. Asparagus doesnโt tend to last very long, so itโs best consumed within 48 hours of purchasing. When you bring it home, wrap the stems in a damp paper towel to extend freshness.
- Asparagus may aid in digestion thanks to its inulin content which is said to function as a โprebioticโ
- In 1 cup of raw asparagus youโll receive Vitamin K (69.6% Daily Value), Vitamin A (20.2% DV), Folate (17.4% DV), Iron (15.7% DV), Vitamin B1 (12.6% DV), Vitamin C (12.5% DV), 3 grams protein, 2.75 grams fibre, and more.
- It can act as a diuretic causing you to lose more fluid than normal. Be sure to get enough water throughout the day.
- Asparagus is anti-inflammatory thanks to its large composition of anti-inflammatory nutrients.
- Source: Worldโs Healthiest Foods
Since spring produce seems to be picking up speed around here, Iโm celebrating my first spring recipe of the season today – a warm spring salad featuring asparagus, leek, peas, strawberries, and lots of parsley all tossed in a simple lemon olive oil dressing. Easy, light, and super refreshing. If youโd like to add even more protein than what the quinoa + veggies provide Iโm sure it would be nice with some white beans, chickpeas, or French lentils thrown in too. Eric also suggested we sprinkle some seeds on top โ pumpkin and hemp โ and that was a very nice addition!
Keep in mind that the strawberries will turn the quinoa a pinkish hue once tossed. If this is a concern or if you are making this in advance, I suggest adding the strawberries on just before serving.
Cheers to crunchy, fresh spring salads!
If you like the look of this salad be sure to check out some of my other great Spring salads:
Warm Spring Salad
Yield
4 Servings
Prep time
Cook time
Total time
Iโm celebrating my first spring recipe of the season with this warm spring salad featuring asparagus, leek, peas, strawberries, and parsley all tossed in a simple lemon olive oil dressing. Itโs very light and veggie-packed with some protein provided by quinoa. If youโd like to add even more protein Iโm sure it would be nice with some white beans, chickpeas, or French lentils thrown in too. Keep in mind that the strawberries will bleed pink juices into the salad and turn the quinoa a light pink hue once tossed. If this is a concern or if you are making this in advance, I suggest adding the strawberries on just before serving.
Ingredients
- 1 cup uncooked quinoa (or try speltberries)
- 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 (optional)
Directions
- 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.
- Meanwhile, grab a very large skillet or wok. Sautรฉ 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 sautรฉ 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 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.
Tip:
Oh, I forgot to mention โ this is also fantastic served cold too!
Nutrition Information
(click to expand)Oh, I forgot to mention โ this is also fantastic served cold too!
