Spring Quinoa

This protein-packed salad blends quinoa with healthful dandelion greens, fresh snow peas, walnuts, feta cheese and light, citrus-herb dressing.

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Servings

  • For the Salad:

  • 1 ½ cups quinoa

  • 2 ³⁄4 cups water

  • 1 tsp. sea salt, divided

  • ¼ lb. snow peas, cut into ³⁄4″ pieces

  • 2 cups dandelion greens, chopped

  • ¼ lb. feta, crumbled

  • 3 Tbsp. chives, chopped

  • ½ cup walnuts, roughly chopped

  • For the Dressing:

  • ¹⁄³ cup freshly squeezed lemon juice

  • ¹⁄³ cup olive oil

  • ½ tsp. dill weed

  • ½ tsp. lemon pepper

  • ½ tsp. tarragon

  • 1 clove garlic, minced

Instructions

Dressing: place lemon juice, olive oil, dill, lemon pepper, tarragon, garlic and remaining salt in a blender and blend for 30 seconds.

Salad: Rinse quinoa in a fine mesh strainer under running water to remove bitterness. Place in a pan with water and ½ tsp salt. Cover and bring to boil; reduce heat and simmer 15-20 minutes. Remove from heat and let cool completely before adding other ingredients. Place cooled quinoa into a large bowl. Pour dressing over top and toss. Add peas, dandelion greens, feta and chives and gently toss.