Green Vegetarian Salad with Quinoa and Spinach
Healthy green vegetarian salad with fresh vegetables and quinoa, spinach, avocado, asparagus, cucumber, and edamame beans (protein). Serve with toasted pita brushed with olive oil
- Total Time: 20 minutes
- Yield: 4 1x
Ingredients
Units
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- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/2 European cucumber, sliced
- 1/2 Avocado sliced
- 5 ounces fresh edamame
- 10 stalks of asparagus
- 1 medium green pepper sliced
- 1/4 cup slivered fresh basil microgreens
Instructions
- Wash (and peel if desired) cucumber into thin slices
- Peel avocado and dice or slice
- Wash edamame and dry with a paper towel
- Wash stalks of asparagus (steam if desired for 10 minutes)
- Wash and slice green pepper into long strips
- Wash basil microgreens
- Arrange cucumber, edamame, avocado, asparagus, and pepper in a salad bowl.
- Whisk oil, salt, and pepper in a large bowl.
- Pour over salad
- Add basil microgreens
- Serve and enjoy!
Notes
In 2016, 94 percent of U.S. soybeans were genetically modified. If you want to avoid genetically modified foods, opt for organic soy products.
- Prep Time: 20
- Category: Lunch
- Method: Salad
- Cuisine: International
- Diet: Vegetarian
