Spring Quinoa Salad With Honey Vinaigrette
1 cup uncooked quinoa
2-3 cups frozen peas
1/2 cup feta cheese
6 slices bacon, cooked and criumbled
1/2 cup freshly chopped basil and cilantro
1/2 cup almonds, crushed
1/2 cup freshly squeezed lemon juice
1/3 cup extra virgin olive oil
1/4 tsp salt, or to taste
3 tbsp honey, or to taste
- Cook the quinoa according to the package directions the night before, and let chill in the fridge.
- Bring a pot of water to a boil, then turn the heat off. Add peas and cover until bright green. This is to prevent them from getting wrinkly. Toss quinoa with peas, feta, bacon, herbs, and almonds.
- Puree all lemon juice, olive oil, salt, and honey to make dressing. Toss the dressing with the salad ingredients, and season generously with salt and pepper to taste.