Spring Quinoa Salad with Honey Lemon Vinaigrette

• uncooked quinoa↗1 cup
• frozen peas↗2
• feta cheese↗0.5 cup
• slices bacon, cooked and crumbled↗6
• freshly chopped basil and cilantro0.5 cup
• almonds, pulsed in a food processor until crushed↗0.5 cup
• freshly squeezed lemon juice (1-2 large juicy lemons)↗0.33333333333333 cup
• olive oil↗0.33333333333333 cup
• salt (more to taste)↗0.25 teaspoon
• a few tablespoons honey (I did 3, but adjust to taste)

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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!