Fresh Spring Vegetable Quinoa Salad with Lemon-Herb Dressing

Ingredients

• 1 cup quinoa, rinsed thoroughly
• 2 cups water
• ½ teaspoon salt
• 1 cup sugar snap peas, trimmed and halved
• 1 cup asparagus, cut into 1-inch pieces
• 1 cup radishes, thinly sliced
• ½ cup cherry tomatoes, halved
• ½ cup shelled fresh or frozen peas
• ¼ cup red onion, finely diced
• ¼ cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• 2 tablespoons chives, finely sliced
• ¼ cup crumbled feta cheese (optional)
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1 garlic clove, minced
• Salt and freshly ground black pepper, to taste