green herb quinoa salad with feta - Calgary Avansino | eat.feel.live.well

Ingredients

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• 4 asparagus stems (40g), chopped into thumb-sized pieces
• 60g sugar snap peas
• 75g garden peas
• 60g extra fine green beans, cut in half
• handful of cavello nero leaves
• 250g cooked quinoa
• 75g feta, crumbled
• juice of 1 lemon
• 5 sprigs mint (8g), leaves picked and roughly chopped
• 5 sprigs flat-leaf parsley (3g), leaves picked and roughly chopped
• pinch of sea salt
• 5-8 grinds of black pepper
• 2 tbsp extra virgin olive oil
• 4 asparagus stems (1/2 cup), chopped into thumb-sized pieces
• 3/4 cup sugar snap peas
• 1/2 cup garden peas
• 3/4 cup extra fine green beans, cut in half
• 1 and 1/2 cups cooked quinoa
• 1/2 cup feta, crumbled
• 5 sprigs mint (1/2 cup), leaves picked and roughly chopped
• 5 sprigs flat-leaf parsley (1/3 cup), leaves picked and roughly chopped