I just had to share this favorite recipe of mine that I put into this week’s meal plan for my boot camp ladies. It’s so good and such a hit with everyone. I hope you love it too!
Spring Cucumber Quinoa Salad
2 cups water 1 cup quinoa, rinsed ½ tsp sea salt 2 tsp extra virgin olive oil 2 small bunch asparagus, cut into 1” pieces 2 Tbsp fresh lemon juice, or more to taste 1 cup frozen peas ½ cup green onion, chopped 1 large English cucumber, chopped 1 avocado, chopped Sea salt & black pepper, to taste ¼-1/2 cup chopped fresh basil
3 Tbsp extra virgin olive oil 3 Tbsp fresh lemon juice 1 tsp pure maple syrup 2 garlic cloves, minced 1 Tbsp chopped fresh basil Sea salt & black pepper, to taste *optional garnish – orange zest and pumpkin seeds
Directions: In a small bowl, combine the dressing ingredients and whisk well. Add the water, quinoa and salt to a medium saucepan and bring to boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for 15 minutes or until the water is absorbed. Removed from heat and fluff with a fork. While the quinoa is cooking, add the oil into a large skillet over medium heat. Add the asparagus and fresh lemon juice. Cook for about 5 minutes or until tender. Then add in the peas and cook for another 2-3 minutes. In a large bowl, combine the quinoa, asparagus, peas, green onion, cucumber and avocado. Pour the dressing over the salad and stir until well coated. Season with salt & pepper to taste. Stir in the basil, garnish as desired, serve and enjoy!
Until next time... Megan
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