Spring Quinoa Salad with Honey Lemon Vinaigrette

• Gluten free

• Meat

  • 6 slices Bacon, cooked and crumbled

• Produce

  • 1/2 cup Basil and cilantro
  • 2 cups Peas, frozen

• Condiments

  • 3 tbsp Honey
  • 1/3 cup Lemon juice, freshly squeezed

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1/4 tsp Salt

• Oils & Vinegars

  • 1/3 cup Olive oil

• Nuts & Seeds

  • 1/2 cup Almonds

• Dairy

  • 1/2 cup Feta cheese

Found on pinchofyum.com

Description

Ingredients

• 1 cup uncooked quinoa
• 2-3 cups frozen peas
• ½ cup feta cheese
• 6 slices bacon, cooked and crumbled
• ½ cup freshly chopped basil and cilantro
• ½ cup almonds, pulsed in a food processor until crushed
• ⅓ cup freshly squeezed lemon juice (1-2 large juicy lemons)
• ⅓ cup olive oil
• ¼ teaspoon salt (more to taste)
• a few tablespoons honey (I did 3, but adjust to taste)

Directions

• Cook the quinoa according to package directions. I make this the night before and let it chill in the fridge so it separates better for the salad.
• Bring a pot of water to boil and then turn off the heat. Add the peas and cover until bright green. I do this instead of regular boiling so they dont get wrinkly! Toss the quinoa with the peas, feta, bacon, herbs, and almonds.
• Puree all the dressing ingredients in the food processor. Toss the dressing with the salad ingredients. Season generously with salt and pepper. Serve tossed with fresh baby spinach, on crackers, or just by itself!