Spring quinoa Salad

Hey Whiskers!
The summer heat has set in, and I'm always looking for fresh cool alternatives to cooking, that still have great protein content. This salads base is quinoa giving both protein and carbs in one delicious salad. I love the asparagus spinach combo, but add any greens that you have. I've become really into kale as of late and i think that would be delicious in the salad as well. I used a bit of the avocado as we didn't have great avocados at the stores by us. Feel free to add really anything you have in the fridge. Give it a go and let me know. As always until next time keep cooking up love and happiness to those around
Sam

INGREDIENTS:

FOR THE DRESSING:

• 3 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon honey or agave nectar
• 1 clove garlic, minced
• 1 tablespoon finely chopped fresh basil
• Salt and freshly ground black pepper, to taste

FOR THE SALAD:

• 2 cups water
• 1 cup quinoa
• 1/2 teaspoon salt
• 2 teaspoons olive oil
• 1 small bunch asparagus, about 15 spears, cut into 1-inch pieces
• 1 bag spinach leaves
• 1 tablespoon fresh lemon juice
• 1 cup frozen peas
• 1 avocado, chopped
• Salt and freshly ground black pepper, to taste
• 1/4 cup chopped basil

DIRECTIONS:

1. In a small bowl or medium jar, combine the dressing ingredients. Whisk to combine or shake with the jar lid on tight. Set aside.
2. Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
3. While the quinoa is cooking, cook the asparagus. In a large skillet, heat the olive oil over medium heat. Add the asparagus and fresh lemon juice. Cook until tender, about 5 minutes. Stir in the peas and cook for an additional 2 minutes.
4. In a large bowl, combine quinoa, asparagus, peas, spinach  and avocado. Pour the dressing over the salad and stir until well coated. Season with salt and pepper, to taste. Stir in the fresh basil and serve.