Indulge in a warm, vibrant salad that's as good for your skin as it is for your taste buds! This delightful dish combines tender asparagus, fresh leek, sweet peas, juicy strawberries, and fragrant parsley, all tossed in a zesty lemon olive oil dressing. Packed with a variety of veggies and the added benefit of protein-rich quinoa, this salad is light, nutritious, and perfect for a skin-boosting meal.
For an extra protein punch, try adding white beans, chickpeas, or even some grilled chicken. Enjoy this wholesome salad as a delicious way to nourish your skin from the inside out!
Ingredients:
- 1 cup uncooked quinoa
- 1/2 tbsp extra virgin olive oil
- 1 leek, sliced into rounds or half moons
- 2 garlic cloves, minced
- 1 bunch asparagus, ends broken off - Can chop or leave in larger pieces
- 1 cup diced strawberries
- 3/4 cup fresh or frozen peas
- 1 cup fresh parsley, roughly chopped
- 2-3 tbsp extra virgin olive oil, to taste
- 3 tbsp fresh lemon juice
- 1/2 tbsp pure maple syrup (or other sweetener)
- 1/4 tsp fine grain sea salt & lots of pepper, to taste
- lemon zest, nuts or seeds for garnish (optional)
Directions:
- Start by rinsing the quinoa under cold water using a fine mesh strainer, then place it in a medium-sized pot. Add 1.5 cups of water and bring it to a gentle boil. Once boiling, reduce the heat to low-medium, cover with a tight-fitting lid, and let it cook for 15-17 minutes, or until the quinoa is fluffy and all the liquid is absorbed. Fluff the quinoa with a fork, remove from heat, and let it sit, covered, for an additional 5 minutes.
- While the quinoa cooks, heat a large skillet or wok over medium heat. Add oil and sauté the leek and garlic for about 5 minutes, seasoning generously with salt and pepper. Add the asparagus and continue to sauté for another 5-10 minutes, until the asparagus is tender yet slightly crisp. Then, stir in the strawberries (if using), peas, and parsley, cooking for a few more minutes before removing from heat.
- In a small bowl, whisk together the dressing ingredients: olive oil, lemon juice, maple syrup, and 1/4 teaspoon of fine grain sea salt, adjusting to taste. Pour the dressing over the sautéed mixture in the skillet and gently fold in the cooked quinoa. Adjust seasoning with salt and pepper as needed.
- Serve warm, and for an extra crunch, sprinkle with nuts or seeds. Enjoy!