spring quinoa salad with honey lemon vinaigrette

This Spring Quinoa Salad has quinoa tossed with peas, fresh herbs, feta, bacon, and almonds, plus a homemade Honey Lemon Vinaigrette.

spring quinoa salad with honey lemon vinaigrette

INGREDIENTS
for the salad
  1. 1 cup uncooked quinoa
  2. 2–3 cups frozen peas
  3. 1/2 cup feta cheese
  4. 6 slices bacon, cooked and crumbled
  5. 1/2 cup freshly chopped basil and cilantro
  6. 1/2 cup almonds, pulsed in a food processor until crushed

for the dressing
  1. 1/3 cup freshly squeezed lemon juice (1–2 large juicy lemons)
  2. 1/3 cup olive oil
  3. 1/4 teaspoon salt (more to taste)
  4. a few tablespoons honey (I did 3, but adjust to taste)

INSTRUCTIONS
  • Cook the quinoa according to package directions. I make this the night before and let it chill in the fridge so it separates better for the salad.
  • Bring a pot of water to boil and then turn off the heat. Add the peas and cover until bright green. I do this instead of regular boiling so they don’t get wrinkly! Toss the quinoa with the peas, feta, bacon, herbs, and almonds.