Now that Spring is here we are trying to find new, fresh ingredients to start experimenting with! Our love for quinoa is quite apparent in the amount of times we use it, but it is seriously one of the most versatile and nutrient dense foods we cook with. This dish has a great balance of protein, fat and carbs that will keep you full and energized as you go throughout your day.  The chopped basil gives the quinoa that fresh taste and the lemon compliments it perfectly. Try making this quinoa salad as a side dish or eat it for lunch as your main course. For an even tastier and more nutritious meal, try adding chopped avocado on top(highly recommend). Hope you enjoy!



  • 3 tablespoons olive oil
  • 3 tablespoons fresh lemon juice ( 1 1/2 lemons)
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • 1 tablespoon finely chopped fresh basil
  • Salt and freshly ground black pepper, to taste


  • 1 cup cooked quinoa
  • 1 tablespoon of olive oil
  • 1 small bunch asparagus, cut into 1-inch pieces
  • 1 tablespoon fresh lemon juice ( 1/2 of a lemon)
  • 1 cup frozen edamame
  • ¼ cup of slivered almonds
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup chopped basil

*Optional: Chopped avocado


  1. In a small bowl combine the dressing ingredients. Whisk to combine and set aside.
  2. Cook quinoa according to package
  3. 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 edamame and cook for an additional 2-3 minutes.
  4. Finally, in a large bowl combine the quinoa, asparagus, edamame and almonds. Pour the dressing over the salad and mix well. Season with salt and pepper.
  5. Stir in the fresh basil and *avocado and serve!