A Taste of Spring

​Spring is here and we thought it would be the perfect time to share an easy Spring inspired recipe, and a great way for you to showcase some of the honey from your apiary! This Quinoa Salad with Lemon Vinaigrette would be a perfect side dish or appetizer for an Easter luncheon. 
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​Salad Ingredients:
– 1 cup uncooked quinoa
– 2–3 cups frozen peas
– 1/2 cup feta cheese
– 6 slices bacon, cooked and crumbled
– 1/2 cup freshly chopped basil and cilantro
– 1/2 cup almonds, pulsed in a food processor until crushed

Dressing Ingredients:
– 1/3 cup freshly squeezed lemon juice (1–2 large juicy lemons)
– 1/3 cup olive oil
– 1/4 teaspoon salt (or to taste)
– 3 tablespoons honey
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How to Make It:   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!
​See the full recipe at pinchofyum.com

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