National Salad Month is Here & with All the Spring Vegetables You Can Not Go Wrong

Spring Quinoa Vegetable Salad with Lemon Vinaigrette

Ingredients:

Salad:

• ½ cup quinoa, rinsed under running water
• 2 garlic cloves, pressed or minced
• 2 teaspoons olive oil
• 4 cups arugula
• 2 radishes, sliced into super thin strips or rounds
• 3 carrots, peeled and then sliced into ribbons with a vegetable peeler
• ¼ bulb fennel (optional), cored and sliced super thin
• 3 tablespoons sunflower seeds
• 3 tablespoons crumbled feta (omit for vegan salad)

Lemon Vinaigrette:

• ¼ cup olive oil
• 1 lemon (preferably organic), zested and juiced
• 1 teaspoon Dijon mustard
• ½ teaspoon agave nectar
• Dash sea salt
• Lots of freshly ground black pepper

Herbed Avocado:

• 1 large avocado, diced
• 1 small lemon, juiced
• 3 packed tablespoons fresh herbs, like mint and cilantro, finely chopped
• ½ teaspoon ground coriander
• ⅛ teaspoon sea salt

Preparation:

1.  In a saucepan, combine the quinoa with 1 cup water. Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook for 15 minutes, remove the pot from heat and let it rest, covered, for 5 minutes. Use a fork to fluff up the quinoa and mix in the garlic and olive oil. Season to taste with sea salt.
2. Pour the sunflower seeds into a small pan. Heat the seeds over medium heat, stirring frequently, until  golden on the edges. Remove from heat.
3. In a small bowl, whisk together the olive oil, lemon juice and zest, mustard and agave nectar until emulsified. Season with sea salt and black pepper, to taste.
4. In a small bowl, combine the chunks of avocado, lemon juice, chopped fresh herbs, coriander and sea salt. Mash with a fork until the mixture is blended and no longer chunky.
5. Combine the arugula and quinoa in a salad bowl. Drizzle lightly with vinaigrette (you will have leftover vinaigrette) and toss to coat. Top with the radishes, carrots and fennel.  Garnish with a sprinkling of sunflower seeds and feta cheese. Add a big ol’ dollop of herbed avocado. Serve!

From Cookie & Kate (www.cookieandkate.com)