Quinoa and Sugar Snap Pea Salad with Lemon Dressing
- 4 cups cooled cooked quinoa
- 8 oz Southern Selects sugar snap peas, blanched and halved diagonally
- 1 1/2 cups halved cherry tomatoes
- 2 green onions, finely sliced
- 1 tbsp finely chopped fresh dill
- 1/4 cup olive oil
- 1/3 cup lemon juice
- 1 tsp honey
- 1 tsp Dijon mustard
- 1/2 tsp finely grated lemon zest
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- Lemon Dressing: Whisk together olive oil, lemon juice, honey, mustard, lemon zest, salt and pepper until blended.
- In large bowl, toss quinoa, sugar snap peas, cherry tomatoes and onions with Lemon Dressing. Stir in dill.