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
Directions
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.
