This simple grain salad makes a fantastic lunch or light dinner. Serve it with a fresh baby green salad tossed with toasted walnuts for a balanced meal. If you are vegan, replace the salmon and sheep's feta with either cooked chickpeas or chopped toasted walnuts.
Ingredients
Quinoa
2 cups
quinoa
3½ cups
water
¼ teaspoons
sea salt
Dressing
⅓ cups
freshly squeezed
lemon juice
⅓ cups
extra virgin olive oil
1 tablespoons
minced
fresh rosemary
1 tablespoons
fresh oregano
1 tablespoons
fresh thyme
1 cloves
garlic
peeled
½ teaspoons
Herbamare
Salad
1 cups
frozen peas
1 cups
smoked salmon
(or leftover cooked salmon)
½ cups
chopped
dandelion leaves
½ cups
feta cheese
(sheep or cow feta)
½ cups
chopped
fresh chives
