A warm salad? That’s right!

Yarmouth nutritionist Sara Sullivan prepared this salad during our morning show on FOX 23 and we all loved it.

Sara Sullivan

I have to be honest with you, when I first saw peas in it, I really didn’t even want to try it, but I did and can’t wait to prepare it at home.
Besides peas, the other main ingredient is asparagus. The vegetable is high in fiber, has vitamins A and C and contains antioxidants.

The best thing about it though it that it tastes great. Just about everyone on the Good Day Maine staff tried it and gave the warm salad two thumbs up.

To make this perfect for the spring or summer, it includes strawberries. It gives you the hot and cold taste like salty and sweet does.
Give it a try and you’ll be asking for more and oh by the way, enjoy that vegan thing.

Ingredients

1 cup uncooked quinoa
1/2 tbsp extra virgin olive oil
1 bunch, sliced thin
2 garlic cloves, minced
1 bunch asparagus, ends broken off and chopped into 1-inch pieces
1 cup diced strawberries
3/4 cup fresh or frozen peas
1 cup fresh parsley, roughly chopped
2 tbsp extra virgin olive oil, to taste
2 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 & toasted almonds, for garnish

Directions

Rinse quinoa in a fine mesh strainer and place into a medium pot. Add 1.5 cups vegetable broth (or water) and bring to a low boil. Reduce heat to low-medium, cover with tight-fitting lid, and cook for 15-17 minutes, or until fluffy and all the water is absorbed. Fluff with fork, remove from heat, and let sit covered for 5 minutes.

Meanwhile, grab a very large skillet or wok. Sauté the green onion and garlic in the oil for about 5 minutes over medium heat. Season generously with salt and pepper. Add in the asparagus and sauté for another 5-10 minutes or until the asparagus is just tender, but still a bit crisp. Stir in the strawberries, peas, and parsley. Heat for a few minutes and then remove from heat.

3. Whisk together the dressing ingredients (olive oil, lemon juice, maple syrup, and 1/4 tsp fine grain sea salt) to taste. Pour dressing onto skillet mixture and stir in the cooked quinoa. Season to taste with salt and pepper & enjoy!