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

• 1 english cucumber, 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.