Quinoa Salad with Peas and Shaved Asparagus
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
This wholesome quinoa salad with peas and shaved asparagus is perfect for healthy weeknight dinners or a large get-together.
Ingredients
  • For the quinoa:
  • 4 cups water
  • 2 cups (370g) quinoa
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic, peeled
  • 30 stocks of asparagus, ends snapped off and shaved
  • 1 cup shelled peas, fresh or frozen
  • For the parsley basil pesto: 
  • 2 handfuls Italian flat leaf parsley
  • 2 handfuls basil
  • 1 small lemon, juiced
  • ⅓ cup extra virgin olive oil
  • 2 tablespoons pine nuts (or walnuts)
  • 1 clove garlic, finely chopped
  • Salt and black pepper, to taste
Instructions
  1. Bring a medium saucepan of water to boil. Add the quinoa, cover, lower the heat to simmer, and cook for 15 minutes.  Remove the saucepan from the heat with the lid still on and rest for 5 minutes.
  2. In the meantime, make the parsley basil pesto. Toss all of the ingredients into a food processor or use a hand immersion mixer and mix until smooth. Add more extra virgin olive oil if needed to arrive at a runny consistency.
  3. Heat the extra virgin olive oil in a large skillet over medium heat then add the whole garlic cloves and shaved asparagus. Cook for 2-3 minutes then add the peas and cook for an additional 2-3 minutes. Discard the garlic.
  4. Fluff the quinoa with a fork and pour into a big serving bowl. Add the asparagus, peas and parsley basil pesto and stir until combined. Serve warm or cold. A great make-ahead recipe for large gatherings.
Recipe by Italicana Kitchen at https://italicanakitchen.com/quinoa-salad-with-peas-and-shaved-asparagus/