3 spoons of olive oil
3 spoons of freshly squeezed lemon juice
1 tsp. of agave syrup
1 clove chopped garlic
1 TBS. of finely chopped fresh basil
Salt and pepper (optional)
2 cups of water
1 cup quinoa
½ tsp. of salt
2 tsp. of olive oil
15 asparaguses (cut into pieces)
1 TBS. of fresh lemon juice
1 cup frozen peas
1 avocado, cut into pieces
Salt and freshly ground black pepper, to taste
1/4 cup chopped basil
1.Put all the ingredients for the dressing in a bowl and mix well.
2. Add the quinoa in a pan with salted water and bring to a boil over medium heat. Let it boil for 5 minutes, then reduce the heat and cook for another 15 minutes or until the water evaporates. Remove from the heat.
3. While the quinoa is cooking, prepare the asparagus. Heat olive oil in a large pan over medium heat, then add the asparagus and fresh lemon juice. Cook for about 5 minutes then add the peas and cook for approx. 2 minutes.
4. In a large bowl, mix the quinoa, asparagus with peas and avocado. Pour over the dressing and mix well. Season with salt and pepper to taste. Finally, add fresh basil and serve.
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