This recipe has all ingredients I love: quinoa, bacon, feta, peas, and almonds. Seriously, I love everything about this salad! It was SOOOO good, and I can't wait to eat the leftovers again today. I debated about eating it for breakfast but figured I'd resist the urge and wait until lunch. The feta and almonds get soft in this if it sits too long, so just keep that in mind! This is SUPER good!
For the salad
1 cup uncooked quinoa
2-3 cups frozen peas, thawed
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
For the dressing
1/3 cup freshly squeezed lemon juice (1-2 large juicy
lemons)
1/3 cup olive oil
1/4 teaspoon salt (more to taste)
a few tablespoons honey (I did 3, but adjust to taste)
Cook the quinoa according to package directions. You can make
this ahead of time and just let it chill in the fridge.
Toss the quinoa with the thawed 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.
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