Quinoa Spring Salad

by Dreena Burton

1/2 c. frozen peas (plus 2 c. boiling water to soak)
3 c. cooked quinoa, cooled
3/4-1 c. roasted red peppers, chopped
1/4 c. green onions, thinly sliced
1/3-1/2 c. cucumber, seeds removed + diced (peeling optional)
1/3 c. toasted pine nuts
1/4 c. hemp seeds
2-4 T. parsley or basil, chopped
1/4 t. sea salt
3 1/2-4 T. Simple Cider Vinaigrette

-In a bowl, soak the frozen peas in the boiling water. Let sit until the peas have warmed through. Drain peas and pat dry.
-In a large bowl, combine the peas with the remaining ingredients and Simple Cider Vinaigrette (recipe below). Toss through to mix well.
-Serve immediately.

Simple Cider Vinaigrette
1/4 c. apple cider vinegar
1 t. dijon mustard
1/2 t. sea salt
1 1/2 T. maple syrup
1/4 c. + 1 T. olive oil

-In a blender, combine all ingredients except the oil and puree.
-Combine, continue to blend and drizzle in the oil.
-Season to taste with additional salt and pepper.