SPRING VEGETABLE QUINOA SALAD WITH A HONEY LEMON VINAIGRETTE
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
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
Whisk together dressing ingredients. Taste and adjust salt and honey if desired. Set aside.
Combine salad ingredients in a large bowl.
Pour dressing over salad and toss to coat thoroughly.
Top with slivered almond and more crumbed feta.