Spring Vegetable Quinoa Salad with Lemon Basil Dressing
Spring is in the air with this Spring Vegetable Quinoa Salad with Lemon Basil Dressing! With asparagus, sun-dried tomatoes, and a lemon basil dressing it will make you feel like the sun is shining more and more with every bite.
Yield: 4 servings
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 bunch asparagus, trimmed
  • 2 tbsp olive oil+1/4 cup olive oil, divided (or oil from sun-dried tomato jar)
  • 1 bunch lacinato kale, chopped and steamed
  • 2 cups cooked chickpeas
  • ½ cup oil-packed sun-dried tomatoes, chopped
  • ⅓ cup kalamata olives, halved
  • salt and black pepper, to taste
  • ¼ cup lemon juice
  • ¼ cup sliced basil
  • 1 garlic clove, chopped
  • 2 tsp honey
  1. Rinse the quinoa well and then put it in a medium saucepan with the water, and a pinch of salt. Bring to a boil and then lower to a simmer, cooking for about 15 minutes or until quinoa is cooked and water has evaporated. Let sit, covered, for 5 minutes.
  2. Preheat oven to 450.
  3. Arrange asparagus on a parchment-lined baking sheet. Brush with the 2 tbsp olive oil. Sprinkle with salt. Roast for 15 minutes. Let cool and then cut into 1-inch slices.
  4. In a large bowl, toss the quinoa, asparagus, kale, chickpeas, sun-dried tomatoes, and olives. Season to taste with salt and black pepper.
  5. For the dressing, in the bowl of a food processor, combine the remaining oil, lemon juice, basil, garlic, and honey. Pulse until pureed. Season to taste with salt and black pepper. Toss with the salad and serve at room temperature or slightly warm.
Adapted from Edible Perspective
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/04/spring-vegetable-quinoa-salad-lemon-basil-dressing.html