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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

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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.

Find it online: https://www.thecookingdoc.co/recipes/quinoa-salad-with-mint-and-feta/