I came across the wonderful spring salad from Oh She Glows, and knew that I had to try it. I decided to serve it cold instead of warm, and it was absolutely delicious. Here is the recipe, along with a few changes that I made.
source: Oh She Glows
- 1 cup uncooked quinoa
- 1/2 tbsp extra virgin olive oil
- 1 leek, sliced into rounds or half moons // I ended up using 2 because they were a little on the wimpy size
- 2 garlic cloves, minced
- 1 bunch asparagus, ends broken off and chopped into 1-inch pieces
- 1 cup diced strawberries
- 3/4 cup fresh peas // I used frozen, and just soaked them in warm water to bring up to temperature then drained them
- 1 cup fresh parsley, roughly chopped // I omitted this because I forgot to buy it
- 2-3 tbsp extra virgin olive oil, to taste
- 3 tbsp fresh lemon juice (approx. 1 lemon)
- 1/2 tbsp pure maple syrup // please, please, please track down some pure maple syrup instead of using pancake syrup. There really is no comparison.
- 1/4 tsp fine grain sea salt & lots of fresh black pepper, to taste
- lemon zest, for garnish
- Rinse quinoa in a fine mesh strainer and place into a medium pot. Add 1.5 cups 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 water s absorbed. Remove from heat, let sit covered for 5 minutes, and fluff with a fork. Place into the refrigerator until cool. Stir occasionally (if you remember to) to keep from sticking.
- Meanwhile, grab a large skillet. Saute the leeks in the oil over medium heat until they start to take on color (approximately 5 minutes). Add the garlic and stir until fragrant (approximately 30 seconds – 1 minute). Place into a large bowl. It should be large enough to hold the entire salad. Add more oil to the pan, if necessary, and saute the asparagus until just tender, but still a bit crisp (approximately 5 minutes). Add the asparagus to the leeks and garlic. Also, add in the peas and strawberries.
- Whisk together the dressing ingredients (olive oil, lemon juice, maple syrup, salt, pepper). Pour over the vegetables and mix it up a bit. Stir in the now cooled, cooked quinoa. Taste it, and add in more salt or pepper if necessary. Return it to refrigerator until it is cold, or if you can’t help yourself, eat it right away.
I served it with some goat cheese crumbled on top for a bit of creaminess. It would also be good with some sunflower seeds if you like a little crunch.
I hope that you enjoy this as much as we did!