3 tablespoons olive oil

3 tablespoons fresh lemon juice

1-teaspoon honey

1 clove garlic, minced

Salt and freshly ground black pepper, to taste

For the salad:

2 cups chicken broth

1 cup quinoa

1/2 teaspoon salt

2 teaspoons olive oil

1 small bunch asparagus, cut into 1-inch pieces

1 finely sweet onion

1 tablespoon fresh lemon juice

1 cup peas, defrosted

1 avocado, chopped

Salt and freshly ground black pepper, to taste

2 tbsp. fresh basil


1. In a small bowl or medium jar, combine the dressing ingredients. Whisk to combine or shake with the jar lid on tight. Set aside.

2. Add broth, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

3. While the quinoa is cooking, cook the asparagus and onion. In a large skillet, heat the olive oil over medium heat. Add the asparagus, onion and fresh lemon juice. Cook until tender, about 5 minutes. Stir in the peas and cook for an additional 2 minutes.

4. In a large bowl, combine quinoa, asparagus, oinion, peas, and avocado. Pour the dressing over the salad and stir until well coated. Season with salt and pepper, to taste. Stir in the fresh basil and serve.