Quinoa Cauliflower Spring Salad

Quinoa  Cauliflower Spring Salad

Makes: 6 Servings

Ingredients

1/2 cup uncooked quinoa to 1 cup water

1 head cauliflower cone #2

2 cups fresh peas (or frozen, thawed)

1 bunch parsley, chopped

3 sprigs fresh mint, chopped

1/2 bunch basil, chopped

Zest from 2 lemons cone #1

3 tablespoons fresh lemon juice

3 tablespoons extra virgin olive oil

1/2 teaspoon salt

1/4 teaspoon fresh pepper

1/4 teaspoon red pepper flakes

1/2 cup pepitas (pumpkin seeds), toasted

Instructions

Cook quinoa according to package directions; cool completely.

Process herbs and veggies-Toss all ingredients together in a large bowl. Taste and adjust seasoning as desired. Refrigerate at least 2 hours or up to 3 days.