Spring Quinoa Salad with Honey Lemon Vinaigrette
Try this Spring Quinoa Salad with Honey Lemon Vinaigrette recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
gluten free
contains red meat
shellfish free
contains dairy
contains honey
- 1 cup uncooked quinoa
- 6 slices bacon cooked and crumbled
- 1/2 cup feta cheese
- 1/3 up olive oil
- 2-3 cups frozen peas
- 1/2 cup freshly chopped basil and cilantro
- 1/2 cup almonds pulsed in a food processor until crushed
- 1/3 up freshly squeezed lemon juice (1-2 large juicy lemo
- 1/4 teaspoon salt (more to taste)
- a few tablespoons honey (i did 3 but adjust to taste)
- Carbohydrate 24.6491166670989 g
- Cholesterol 30.1650000094045 mg
- Fat 17.537333335582 g
- Fiber 2.61333333333333 g
- Protein 10.2957166681682 g
- Saturated Fat 6.32986333491266 g
- Serving Size 1 1 Serving (78g)
- Sodium 374.606666784593 mg
- Sugar 22.0357833337655 g
- Trans Fat 1.70184000011835 g
- Calories 299 calories
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.Puree all the dressing ingredients in the food processor. Toss the dressing with the salad ingredients. Season generously with salt and pepper. Serve tossed with fresh baby spinach, on crackers, or just by itself!
