Fresh herbs, peas, and greens are plants that are abundant during the months of spring. Serve this lively quinoa salad with poached salmon, hardboiled eggs, or baked chicken for a light springtime meal. This grain salad will last a few days in the fridge; simply bring to room temp before serving!
Ingredients
Quinoa
2 cups
quinoa
rinsed and drained
3½ cups
water
¼ teaspoons
sea salt
Salad
2 cups
frozen peas
blanched
1 bunches
radishes
thinly sliced
½ cups
chopped
parsley
½ cups
chopped
fresh dill
Dressing
½ cups
lemon juice
⅓ cups
extra virgin olive oil
2 cloves
garlic
crushed
1½ teaspoons
sea salt