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Baby Spring Mix, Quinoa and Pea Salad

Baby Spring Mix, Quinoa and Pea Salad
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  • 1 cup (250 mL) organicgirl baby spring mix
  • 2 cups (500 mL) low-sodium vegetable stock
  • 2 1/2 tsp (12.5 mL) coarse sea salt
  • 1 cup (250 mL) quinoa, rinsed
  • 3/4 cup (185 mL) English peas
  • 2 oz (55 g) feta cheese, crumbled
  • 1/4 cup (60 mL) fresh mint leaves
  • 2 tsp (10 mL) finely grated meyer lemon zest
  • 1/4 cup (60 mL) avocado oil
  • 1/2 tsp (2.5 mL) fresh ground pepper


  1. In a medium saucepan, bring the vegetable stock and 1/2 tsp salt to a boil. Add quinoa, reduce heat to simmer, cover and cook for 14 min. Transfer to a bowl and cool for about 10 minutes.
  2. In a medium saucepan of rolling boiling water, blanch peas with remaining salt for about 1 minute. Drain and immediately transfer to an ice bath to retain colour and crispness.
  3. Add peas and remaining ingredients to quinoa.
  4. Toss with oil, salt, pepper, and serve at room temperature or chilled


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