Fresh Summer Recipe Series: Warm Summer Salad

This delicious summer salad highlights in season vegetables in Ontario.  Head out to a local farmer’s market to pick up the ingredients to make this tasty salad!



  • 1 cup uncooked quinoa
  • 1/2 tbsp 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
  • 3/4 cup fresh or frozen peas
  • 1 cup fresh parsley, roughly chopped
  • 2 tbsp olive oil
  • 3 tbsp lemon juice
  • 1/2 tbsp honey
  • 1/4 tsp salt
  • black pepper to taste
  • lemon zest for garnish


  1. Bring 2 cups water to a boil in a medium saucepan.  Add quinoa, cover with a tight fitting lid, and turn heat down to low.  Cook until quinoa has absorbed the water, about 12-14 minutes.  Fluff with fork
  2. In a large skillet or wok, sauté the leek and garlic in the oil for about 5 minutes over medium heat.  Season with salt and a generous amount of black 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, peas, and parsley.  Heat for a few minutes and then remove from heat.
  3. Whisk together the dressing ingredients (olive oil, lemon juice, honey and salt to taste.  Pour dressing onto skillet mixture and stir in the cooked quinoa.

*Some extra tips*

  • Add in chickpeas, grilled chicken or fish for protein!
  • Bring to a summer BBQ or potluck
  • Bring to work for a satisfying and healthy lunch!

Nutritional Information  212 kcal, 30g carbohydrates, 5.5g fibre, 7.2g protein, 129mg sodium
Recipe courtesy of Couchiching Family Health Team Dietitians – adapted from Oh She Glows!


4 thoughts on “Fresh Summer Recipe Series: Warm Summer Salad

  1. I love the combo here! all of my favorite veggies. I’d love to have you link up to our Meatless Monday with this next week. 🙂


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