Quinoa: 60g (1/3 cup, dry), Frozen peas: 100g (2/3 cup), Cucumber: 75g (1/2 medium, diced), Cherry tomatoes: 100g (1/2 cup, halved), Red onion: 30g (1/4 small, finely diced), Feta cheese: 40g (1/4 cup, crumbled), Fresh mint: 10g (2 tbsp, chopped), Lemon juice: 15ml (1 tbsp), Olive oil: 15ml (1 tbsp), Honey: 5g (1 tsp), Dijon mustard: 5g (1 tsp), Salt: to taste, Black pepper: to taste
1. Cook 60g quinoa according to package instructions. Fluff with a fork and let cool. 2. Cook 100g frozen peas in boiling water for 3 minutes until tender. Drain and rinse under cold water to cool. 3. In a large bowl, combine cooled quinoa, peas, 75g diced cucumber, 100g halved cherry tomatoes, 30g diced red onion, and 40g crumbled feta. 4. In a small bowl, whisk together 15ml lemon juice, 15ml olive oil, 5g honey, 5g Dijon mustard, salt, and pepper to make the dressing. 5. Pour the dressing over the salad and toss to combine. 6. Fold in 10g chopped mint. 7. Serve chilled or at room temperature.
