This easy vegan quinoa salad is mixed with asparagus, peas, and fresh basil then tossed in a lemony vinaigrette for a quick and simple springtime salad. Made in just 30 minutes.
Cook quinoa according to package instructions. While quinoa is cooking, prepare the rest of the salad.
Bring a small pot of water to boil and boil peas and asparagus for 3 minutes. While vegetables are boiling, prepare an ice bath. When vegetables are tender, strain through a colander and place the vegetables immediately in the ice bath to prevent further cooking.
In a small blender combine the ingredients for the lemony vinaigrette.
Once quinoa is ready, remove from heat and fluff with a fork. Transfer quinoa to a large bowl and refrigerate for 30 minutes to let quinoa cool.
Once quinoa is cool, add the remaining ingredients. Toss with the dressing and serve immediately or store in an airtight container in the refrigerator until ready to serve.
This recipe can be made a day ahead of time. Store it in an airtight container in the refrigerator.