Spring Vegetable Quinoa Salad

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 cup asparagus, cut into 1-inch pieces
• 1 cup sugar snap peas, trimmed
• 1/2 cup radishes, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup crumbled feta cheese
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• Salt to taste
• Freshly ground black pepper to taste

Directions:

1. Rinse quinoa under cold water for 1 minute.
2. In a medium saucepan, combine quinoa and water. Bring to a boil over medium-high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is tender.
4. Remove from heat and let quinoa sit covered for 5 minutes, then fluff with a fork.
5. Meanwhile, bring a pot of salted water to a boil. Add asparagus and sugar snap peas and blanch for 2 minutes until bright green and crisp-tender.
6. Drain and immediately transfer vegetables to a bowl of ice water to stop cooking. Drain again after 2 minutes.
7. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper to make the dressing.
8. In a large bowl, combine cooked quinoa, blanched asparagus, sugar snap peas, radishes, cherry tomatoes, mint, and parsley.
9. Pour dressing over the salad and toss gently to combine.
10. Sprinkle crumbled feta cheese on top before serving.