Warm Spring Salad

This vibrant Mediterranean breakfast salad celebrates spring's best—tender asparagus, sweet peas, and fresh strawberries tossed with quinoa and a silky lemon olive oil dressing. It's the kind of breakfast that feels indulgent but leaves you energized, not weighed down.

Ingredients:

• 1 cup quinoa, cooked and cooled
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 leek (white and light green parts), halved lengthwise and sliced
• 1 cup fresh peas (or frozen, thawed)
• 1 cup fresh strawberries, halved
• ½ 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. Bring a large pan of salted water to a boil. Add asparagus and leek, cooking for 3–4 minutes until tender-crisp.
2. Add peas to the pan and cook for 1 minute more. Drain well.
3. Whisk together olive oil, lemon juice, garlic, salt, and pepper.
4. In a large bowl, combine cooked quinoa, warm vegetables, strawberries, and parsley.
5. Pour dressing over and toss gently to coat. Taste and adjust seasoning.

Full recipe at Oh She Glows →

Chef's tip: Dress the salad while the vegetables are still warm so they absorb all those bright lemon and garlic flavors—it makes a world of difference.