Spring Quinoa with Peas & Roasted Asparagus
Published Feb 24, 2021
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This Spring Quinoa with Peas & Roasted Asparagus recipe is light, refreshing, and perfect for any spring-inspired gathering.
Spring Quinoa with Peas & Roasted Asparagus
Ingredients
- 3 tablespoons (45 mL) plus 2 teaspoons (10 mL) extra-virgin olive oil, divided
- 3 tablespoons (45 mL) fresh lemon juice
- 2 teaspoons (10 mL) honey
- 1 garlic clove, , minced or finely grated
- 14-16 asparagus spears, (about 1 small bunch), trimmed and cut into 1-inch pieces
- Kosher or fine sea salt, , to taste
- Freshly ground black pepper, , to taste
- 1 cup (170 g) quinoa
- 2 cups (475 mL) water
- 1 cup (150 g) frozen peas, thawed
- 1 tablespoon (1.5 g) finely chopped fresh dill
- 1 tablespoon (3.8 g) finely chopped fresh parsley
- Crumbled feta or goat cheese, , for topping (optional)
Instructions
- Preheat the oven to 400ºF. Line a large baking sheet with parchment paper.
- In a small bowl, whisk together 3 tablespoons of olive oil with the lemon juice, honey, and garlic. Set the dressing aside.
- Toss the asparagus with the remaining 2 teaspoons olive oil and a generous pinch of salt and pepper. Spread out on the baking sheet. Roast for 15-20 minutes or until tender and brown in spots.
- While the asparagus roasts, combine the quinoa and water in a saucepan set over high heat. Bring to boil, then reduce heat to low, cover, and simmer until the water has been absorbed, 12-15 minutes. Remove from heat and transfer to a large mixing bowl. Add the roasted asparagus, peas, dill, and parsley. Toss to combine. Add the dressing and toss again to combine. Season to taste with salt and pepper. Serve topped with feta or goat cheese, if desired.
Nutrition
Calories: 304kcalCarbohydrates: 39gProtein: 9gFat: 13gSaturated Fat: 2gSodium: 12mgPotassium: 464mgFiber: 6gSugar: 6gVitamin A: 799IUVitamin C: 24mgCalcium: 50mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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