Serves 1
Directions
- 1Add quinoa to a large bowl.
- 2Add saut esd asparagus to the bowl.
- 3Add chickpeas to the bowl.
- 4Add peas to the bowl.
- 5Add saut esd zucchini to the bowl.
- 6Add vegan feta to the bowl.
- 7Add fresh dill to the bowl.
- 8Pour 1/4 cup olive oil into a measuring cup.
- 9Add 3 tablespoons of lemon to the olive oil.
- 10Add 1 tablespoon of white wine vinegar to the mixture.
- 11Add 1 teaspoon of Dijon mustard to the mixture.
- 12Add 1/2 teaspoon of salt to the mixture.
- 13Add pepper and garlic to taste.
- 14Stir the dressing ingredients together.
- 15Pour the dressing over the ingredients in the large bowl.
- 16Mix all the ingredients together thoroughly.
Ingredients
- quinoa
- saut esd asparagus
- chickpeas
- peas
- saut esd zucchini
- vegan feta
- fresh dill
- 0.25 cup olive oil
- 3 tbsp lemon
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 0.5 tsp salt
- pepper
- garlic
Equipment
large bowlmeasuring cupspoon
Tips
- The dressing only takes 60 seconds to make.
- The salad keeps for up to 4 days in the fridge.
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