Spring Vegetable Quinoa Salad with a Honey Lemon Vinaigrette


SPRING VEGETABLE QUINOA SALAD WITH A HONEY LEMON VINAIGRETTE

serves 4-6


INGREDIENTS

Salad:

  • 1 cup UNCOOKED quinoa (cooked according to package instructions and cooled)
  • 2 cups frozen green peas, thawed (I just rinse under cold water)
  • 2 cans chickpeas, drained and rinsed 
  • 4 cups well chopped spinach (4 big handfuls)
  • 2 cups chopped basil 
  • 1/2 small red onion, finely diced 
  • 4-6 ounces crumbled feta 
  • Sliced almonds for topping

Dressing:

  • 1/2 cup olive oil
  • Juice of 2 lemons
  • 2-3 tablespoons Dijon mustard 
  • 1 teaspoon honey (more if you want it sweeter)
  • 1/4 teaspoon garlic powder 
  • 1/4 teaspoon sea salt
  • Lots of cracked black pepper

Directions

  1. Whisk together dressing ingredients. Taste and adjust salt and honey if desired. Set aside.
  2. Combine salad ingredients in a large bowl.
  3. Pour dressing over salad and toss to coat thoroughly.
  4. Top with slivered almond and more crumbed feta.
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