Recipe found on

Makes 4 servings


  • 1 cup uncooked quinoa (or speltberries, but note they are not gluten-free)
  • 1/2 Tbsp extra virgin olive oil
  • 1 leek, sliced into rounds or half moons
  • 2 garlic cloves, minced
  • 1 bunch asparagus, ends broken off and chopped into 1-inch pieces
  • 1 cup diced strawberries (optional)
  • 3/4 cup fresh or frozen peas
  • 1 cup fresh parsley, roughly chopped
  • 2-3 Tbsp extra virgin olive oil, to taste
  • 3 Tbsp fresh lemon juice
  • 1/2 Tbsp pure maple syrup (or other sweetener)
  • 1/4 tsp fine grain sea salt & lots of pepper, to taste
  • Lemon zest, for garnish


Rinse quinoa in a fine mesh strainer and place into a medium pot. Add 1.5 cups water (or vegetable broth) and bring to a low boil. Reduce heat to low-medium, cover with tight-fitting lid and cook for 15-17 minutes, or until fluffy and all the water is absorbed. Fluff with fork, remove from heat and let sit covered for 5 minutes.

Meanwhile, grab a very large skillet or wok. Sauté the leek and garlic in the oil for about 5 minutes over medium heat. Season generously with salt and pepper. Add in the asparagus and sauté for another 5-10 minutes or until the asparagus is just tender, but still a bit crisp. Stir in the strawberries (optional), peas and parsley. Heat for a few minutes and then remove from heat.

Whisk together the dressing ingredients (olive oil, lemon juice, maple syrup and 1/4 tsp fine grain sea salt) to taste. Pour dressing onto skillet mixture and stir in the cooked quinoa. Season to taste with salt and pepper & enjoy! This would also be lovely with nuts or seeds sprinkled on top.