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4 to 6
250 mL (1 cup) quinoa, rinsed and drained
1 small red onion, minced
9 colourful cherry tomatoes, halved
3 Lebanese cucumbers, sliced
5 asparagus spears, grilled and diced
1 litre (4 cups) baby spinach, chopped
60 mL (¼ cup) fresh basil, chopped
60 mL (¼ cup) fresh mint, chopped
125 mL (½ cup)
, crumbled Saputo Feta cheese 60 mL (¼ cup) pine nuts, roasted
Radish slices for garnishing
Season to taste
125 mL (½ cup) olive oil
60 mL (¼ cup) lemon juice
5 mL (1 tsp) choice of fine herbs (chives, thyme, etc.), chopped
5 mL (1 tsp) honey
5 mL (1 tsp) Dijon mustard
1 garlic clove, finely chopped
In a saucepan filled with salted boiling water, cook quinoa for 12 to 15 minutes, or until tender. Rinse with cold water and drain well. Set aside to cool.
In a large bowl, mix the quinoa, onion, tomatoes, spinach, cucumber, asparagus, mint and basil.
Sprinkle with Feta cheese, radish and pine nuts. Salt and pepper to taste.
In a small bowl, whisk together all vinaigrette ingredients. Add to the salad.