Spring Quinoa and Veggie Salad

Yield: Approx. 4 servings


Lemon Vinegarette Dressing:  Process in a mini blender.

  • ½ cup extra virgin olive oil
  • Juice of 1 lemon
  • 1 teaspoon shallots, minced
  • 1 tablespoon honey
  • 1 teaspoon dijon mustard
  • sea salt and black pepper


  • 1 cup uncooked quinoa
  • 1 ½ cups water
  • 2 cups frozen peas
  • 2 tablespoons mint, finely chopped
  • 2 tablespoons basil, finely chopped
  • ¼ cup walnuts, chopped
  • ½ cup feta cheese 

To Cook Quinoa:

  1. In a fine mesh strainer, rinse dry quinoa under cold running water until water is clear.
  2. Transfer quinoa to a small saucepan and toast over medium heat until water is evaporated and you smell a nutty aroma.
  3. Add water and salt. Bring to a boil, cover and reduce heat to medium-low, and simmer until water is absorbed and quinoa is tender, about 15 minutes. Do not stir.
  4. Remove from heat and let stand with the cover for 5 more minutes.
  1. In a large bowl, combine the quinoa, peas, mint, basil and walnuts.
  2. Add the dressing and feta cheese toss well.

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