Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes

Submitted By: Lesley Levinski

Ingredients:

SALAD 🥗

• 1 cup uncooked quinoa
• 1 ½ cups cup frozen peas
• ½ cup goat feta cheese
• 4 slices of bacon, cooked and crumbled
• ½ cup freshly chopped cilantro (or try fresh basil instead of cilantro!)
• ½ cup freshly chopped mint
• 1 cup cherry tomatoes chopped in half
• ½ cup green onions
  

DRESSING 🍋

• Juice of 2 large lemons
• ⅓ cup extra virgin olive oil
• 3 tbsp raw unpasteurized honey
• ¼ tsp salt and pepper to taste
  

Directions:

1. Cook the quinoa (follow package directions). Set aside.
2. Bring a pot of water to a boil, then turn off heat.  Add the peas and cover until bright green.
3. Toss the quinoa with the peas, feta, bacon, and fresh herbs.
4. Puree all the ingredients for the dressing in a food processor. Add the dressing to the salad ingredients. Blend together and season with salt and pepper.
5. Serve on it’s own or with fresh spinach or spring lettuce mix.

Dig in & Enjoy!  🙂

Recipe Notes:   

Skip the bacon to make this a vegetarian dish, and you could replace with tofu or shrimp.   Omit the cheese and bacon for a vegan dish. This can easily be kept 2-3 days in the fridge.  I love having the leftovers on top of a garden/spinach salad 😉