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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