Warm Spring Salad

This light, veggie-packed warm salad captures the Mediterranean spirit with fresh asparagus, leeks, peas, and strawberries tossed in a bright lemon olive oil dressing—it's the kind of breakfast that feels like celebration on a plate.

Ingredients:

• 1 cup cooked quinoa
• 8 oz asparagus, trimmed and cut into 2-inch pieces
• 1 medium leek, white and light green parts, sliced into rounds
• 1 cup fresh peas (or frozen)
• 1 cup fresh strawberries, halved
• ¼ cup fresh parsley, chopped
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste

Method:

1. Warm olive oil in a large skillet over medium heat. Add sliced leeks and cook for 3–4 minutes until softened.
2. Add asparagus and peas, stirring occasionally for 5 minutes until tender-crisp and warmed through.
3. In a small bowl, whisk together lemon juice, minced garlic, salt, and pepper.
4. Add cooked quinoa to the skillet and toss gently to combine and warm.
5. Pour the lemon dressing over everything and toss. Remove from heat and fold in fresh strawberries and parsley.
6. Divide among bowls and serve while still warm.

Full recipe at Oh She Glows →

Chef's tip: Toast your quinoa in a dry pan before cooking it—this adds a subtle nutty depth that makes the whole salad taste more complex and grounded.