Serves: 6

INGREDIENTS:

• 2 cups cooked quinoa
• 2-3 cups frozen green peas
• 1/2 cup low-fat feta cheese
• 6 oz. pork, cubed
• 1/2 cup freshly chopped basil and cilantro
• 1/2 cup almonds, pulsed in a food processor until crushed

For the Dressing:

• 1/3 cup lemon juice (1-2 large juicy lemons)
• 1/3 cup olive oil or avocado oil
• 1/4 tsp. salt (more to taste)
• A few teaspoons raw honey, to taste

INSTRUCTIONS:

1. Bring a pot of water to boil and then lower the heat. Add the peas and cook covered until bright green. Drain and set aside.
2. In the meantime, brown the cubed pork in a skillet until fully cooked. Set aside.
3. In a large mixing bowl, toss together the cooked quinoa, peas, low-fat feta cheese, freshly chopped basil, cilantro, and crushed almonds.
4. In a food processor, puree all the dressing ingredients until well combined.
5. Pour the dressing over the salad ingredients and toss well to coat evenly.
6. Season the salad generously with salt and pepper to taste.
7. Serve the quinoa and green pea salad with baby spinach as a bed of greens.

ALLERGIES:

SF (Shellfish-Free)

GF (Gluten-Free)

EF (Egg-Free)

Here are some variations of the quinoa and green pea salad recipe:

1. Mediterranean Quinoa Salad: Add diced cucumbers, cherry tomatoes, Kalamata olives, and red onion to the quinoa and green pea mixture. For the dressing, use a combination of olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper.
2. Asian-inspired Quinoa Salad: Mix cooked edamame and shredded carrots with the quinoa and green peas. For the dressing, use a blend of soy sauce, rice vinegar, sesame oil, honey, grated ginger, and a pinch of red pepper flakes for a little kick.
3. Mexican Quinoa Salad: Add black beans, diced bell peppers, cherry tomatoes, and chopped fresh cilantro to the quinoa and green pea mix. For the dressing, combine lime juice, olive oil, minced garlic, ground cumin, chili powder, salt, and pepper.
4. Greek Quinoa Salad: Mix chopped cucumber, cherry tomatoes, red onion, and Kalamata olives with the quinoa and green peas. Use a dressing made of olive oil, red wine vinegar, lemon juice, dried oregano, minced garlic, salt, and pepper.
5. Southwest Quinoa Salad: Add black beans, roasted corn, diced red bell peppers, and avocado chunks to the quinoa and green pea mixture. For the dressing, use a combination of lime juice, olive oil, minced garlic, ground cumin, chili powder, honey, salt, and pepper.
6. Italian Quinoa Salad: Mix cooked artichoke hearts, sun-dried tomatoes, cherry tomatoes, and fresh basil with the quinoa and green peas. For the dressing, use a blend of olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and pepper.
7. Tropical Quinoa Salad: Add diced mango, pineapple, and toasted coconut flakes to the quinoa and green pea mix. For the dressing, use a combination of lime juice, coconut milk, honey, and a pinch of chili flakes for a touch of heat.
8. Middle Eastern Quinoa Salad: Mix cooked chickpeas, diced cucumber, cherry tomatoes, chopped fresh mint, and parsley with the quinoa and green peas. For the dressing, use a blend of olive oil, lemon juice, minced garlic, ground cumin, ground coriander, salt, and black pepper.
9. Caprese Quinoa Salad: Add diced fresh mozzarella, cherry tomatoes, and fresh basil leaves to the quinoa and green peas. For the dressing, use a combination of balsamic vinegar, extra-virgin olive oil, minced garlic, salt, and black pepper.