Greek-Inspired Spring Quinoa Salad | Kyra, Kyra's Bake Shop | CA Grown

Ingredients

• 2 tablespoons extra virgin olive oil (EVOO)
• 1 cup diced white onion (from about 1/2 medium onion)
• 4 cloves garlic (minced)
• 1 cup white quinoa
• 2 medium lemons (reserve the zest of one, about a tablespoon’s worth, and the juice of both)
• 1 quart veggie broth (4 cups)
• 4 oz from about 4 handfuls washed baby spinach
• 4 scallion stems (chopped (about 1/3 cup))
• 1 cup frozen peas
• 1/4 cup fresh chopped dill
• 7 oz feta in brine (drained and crumbled)
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper (about 7 turns of the peppermill)
• 1 firmish avocado (diced)