Spring Quinoa Salad with Asparagus & Peas.

I know I’m 5 days late, but Spring is here! Spring is here!!!

As much as I dislike having to wake up while it’s still dark outside, the extra hour of daylight at the end of the day makes me pretty dang happy. Not to mention it’s way easier to take pictures of food later in the evening now 🙂 I also came across this article today in Cosmo and it’s so valid – I definitely feel like it’s easier to eat healthfully and stay more active in the springtime! Fresh produce is in abundance and I’m looking forward to trying some recipes this season.

Dancing for Donuts | Spring Quinoa Salad with Asparagus and Peas.

Last night I roasted up some asparagus to switch up my usual quinoa salad. I paired it with crunchy roasted chickpeas (buy in bulk, soak overnight & boil! so cheap and easy), frozen peas, shaved parmesan cheese and avocado slices. The dressing came together in approximately 30 seconds with only 4 ingredients. With a pinch of salt and a quick toss, you’re good to go. To make it more of a meal, just add a ton of kale! Protein packed, fast and easy. Not to mention vegetarian & gluten-free!


Spring Quinoa Salad with Roasted Asparagus and Peas

1 cup dried quinoa

1 bundle of asparagus

1 can of chickpeas (or 1.5 cups dried & cooked)

1 cup frozen peas

1/2 cup shaved parmesan cheese

1 avocado sliced

2 tbsp olive oil

1 tbsp dijon mustard

juice from 1 lemon

2 tbsp balsamic vinegar

salt + pepper to taste

  1. Preheat the oven to 425 degrees fahrenheit. In a large saucepan, bring 1 cup of quinoa and 2 cups of water to a boil. Then cover and simmer for 10 minutes or until water is absorbed.

2. While the quinoa is cooking, prepare the asparagus by breaking off the ends, placing on a baking sheet, and drizzling with olive oil (in addition to the 2 tbsp listed for the dressing). If using the same baking sheet for the chickpeas, toss them in the olive oil now and make sure everything is in one even layer. Bake for 15-20 minutes.

3. Once the quinoa is finished cooking, add in the frozen peas. They will defrost from the heat. Add in the dressing ingredients: mustard, olive oil, lemon juice, balsamic, salt and pepper. Toss to combine.

4. Add in the asparagus and chickpeas once fully cooked. Top with parmesan and stir to coat with dressing and seasonings. Enjoy immediately, or store in an airtight container in the fridge for up to 5 days.


Have a wonderful Thursday!

xo Jordan

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