This fresh and hearty quinoa salad is perfect for prepping ahead of a busy week. Packed with protein-rich quinoa, sweet peas, tangy feta, fresh herbs, and crunchy almonds, it’s topped off with a zesty lemon-Manuka Doctor honey vinaigrette. Enjoy it on its own, over greens, or as a protein-rich side.
Ingredients:
Salad Ingredients:
- 2 cups uncooked quinoa (yields ~6 cups cooked)
- 5 cups frozen peas
- 1 cup crumbled feta cheese
- ½ cup fresh basil, chopped
- ½ cup fresh cilantro, chopped
- 1 cup almonds, coarsely chopped or pulsed in a food processor
- Salt & black pepper, to taste
Dressing Ingredients:
- ⅔ cup freshly squeezed lemon juice (from 3–4 large lemons)
- ⅔ cup extra virgin olive oil
- ½ teaspoon sea salt
- 2 tablespoons Manuka Doctor honey
Directions:
Step 1: Cook the Quinoa:
- Rinse the quinoa under cold water.
- Cook according to package instructions (typically 2 cups water per 1 cup quinoa).
- Once cooked, fluff with a fork and let cool.
Step 2: Prepare the Peas:
- Bring a pot of water to a boil, then remove it from heat.
- Add frozen peas and cover for about 5 minutes until they turn bright green.
- Drain and let cool. This quick-steep method keeps them tender without getting mushy.
Step 3: Make the Dressing:
- Combine lemon juice, olive oil, salt, and Manuka Doctor honey in a blender or jar with a lid.
- Blend or shake until well combined. Adjust to taste—add more Manuka honey for sweetness or salt for balance.
Step 4: Assemble the Salad:
- In your jars or portioned containers, layer with cooled quinoa, then peas, then add a layer of feta, herbs, and chopped almonds.
- Keep the dressing in a separate jar and add when serving.
Storage & Serving:
- Divide the salad into 4–6 airtight containers for grab-and-go meals.
- Refrigerate for up to 5 days.
- Serve chilled or at room temperature.
Tip:
- Add roasted chickpeas or avocado for extra richness or change the base quinoa layer with pasta to add variation to your weekly meals.
