The heat wave continues. But inspired by a trip to Trader Joe’s that delivered some great spring produce, I have a lovely salad to share with you. It is simple and quick and just what was needed on this tropical day.
Quinoa spring salad
This recipe is dairy and gluten-free.
4 ripe apricots, cut into bite-sized pieces
1 bunch asparagus, rinsed and chopped into bite-size pieces
1 1/2 cups sugar snap peas, chopped into bite-size pieces
2 cups cooked quinoa (I usually cook several cups and freeze what I am not using for another day.)
1 bunch cilantro, chopped (I did not have any for my salad, but would put it in if I had.)
In a sauté pan, heat 1 tablespoon oil (I used coconut). Add the asparagus and snap peas and a pinch of salt. Cook for 2-4 minutes until just warm and glossy.
Place vegetables in a large serving bowl. Add apricots, cilantro, asparagus and snap peas.
Drizzle with olive oil and lemon juice.
Mix well and serve.
Other ingredient ideas: avocado, dried apricots, substitute apricot nectar for the lemon juice.