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–+ servings
spring asparagus pea salad on a white plate with a napkin alongside it
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5 from 2 votes

Spring Asparagus & Pea Salad with Quinoa and Fresh Herbs

Green is in the air with this Spring Asparagus & Pea Salad with Quinoa and Fresh Herbs! With a drizzle of Lemon Vinaigrette Dressing, you have a deliciously refreshing lunch salad. No need to waste the asparagus shavings either – blend them on in!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Salad
Cuisine: Vegan
Diet: Vegan
Servings: 4 servings
Calories: 275kcal
Author: Chef Cindy

Ingredients

Salad:

  • 1 bunch of asparagus 1 – ½ pounds
  • 1 cup fresh spring peas
  • 1 cup cooked quinoa
  • 2 tablespoon chopped fresh herbs – basil dill, mint (reserve some for topping)

Dressing:

  • 2 tablespoon lemon juice
  • 6 tablespoon extra virgin olive oil
  • 2 teaspoon dijon mustard
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper

Instructions

  • Trim the tough ends of the asparagus spears. With a vegetable peeler, shave off the outer layer of each asparagus stalk. Chop the shavings into short strips.
  • Using a steamer pot (or steamer basket), steam the asparagus stalks until tender-crisp (approximately 10 minutes). Remove the steamer insert with the asparagus and set them aside on a cutting board.
  • Add a pinch of salt to the boiling water (add more water if needed). Add peas to the water and cook until peas are tender (not mushy) – about 10 minutes. Remove the peas with a slotted spoon, set them aside, and cool to room temperature.
  • Blanch the asparagus shavings by dropping them in the boiling water for 2 – 3 minutes. Remove them with a slotted spoon. Cool to room temperature.
  • Add cooked quinoa to a large bowl.
  • Mince a blend of your favorite herbs.
  • Slice the asparagus on a diagonal, about 1 inch in length, and add to the quinoa bowl with peas, asparagus shavings, and chopped herbs.
  • Make the lemon vinaigrette dressing: add dressing ingredients to a glass jar – seal and shake until well blended.
  • Pour your desired amount of dressing over the salad, and stir gently until salad is well blended. Top with a few herbs and serve.

Notes

Lemon Vinaigrette: makes about ½ cup of dressing – any leftover can be used on salads.

Nutrition

Calories: 275kcal | Carbohydrates: 16g | Protein: 4g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Sodium: 179mg | Potassium: 192mg | Fiber: 4g | Sugar: 3g | Vitamin A: 365IU | Vitamin C: 18mg | Calcium: 22mg | Iron: 2mg