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The flavors, colors and textures of this recipe just sing of spring: crunchy pink radishes, fresh mint, green peas, and white tangy feta. When mixed with quinoa, you have an easy dinner side dish or a main course for lunch. Leave the feta off for a vegan version.
Dr. Blake’s Top Tip: The dressing should become a household staple as well. It’s simple, tangy and versatile.
- Yield: 4 servings 1x
Ingredients
Scale
1 cup green peas (fresh or frozen)
1 cup quinoa, dry
2 handfuls mixed greens
12 radishes, sliced into strips
1/3 cup feta, cubed or crumbled
1/4 cup mint, chopped
Salt and pepper, to taste
3 tbsp olive oil
1 tbsp lemon juice
1 tsp apple cider vinegar
1 big shallot, sliced into thin strips
Instructions
- Cook the peas in boiling water for 5 to 10 minutes and cook quinoa according to package directions. Let both cool to room temperature.
- In a bowl, combine the olive oil, lemon, apple cider vinegar and shallot. Mix with a fork.
- In a large dish, place the mixed greens then top with the quinoa, peas, radish and feta. Finish with the mint and the shallot dressing. Season with salt and pepper.
- Serve on the side of a main course or as a starter.
