Spring Quinoa Salad From Roper Hospital Magazine

• Vinaigrette:
• 1/4 c. red wine vinegar
• 1 tsp. Dijon mustard
• 1 garlic clove, minced
• 3 Tbsp. chopped fresh chives
• 1/3 c. olive oil
• Freshly ground black pepper to taste
• 1 c. quinoa, cooked according to pkg. directions
• 1 c. shelled peas, cooked or frozen and thawed
• 1 bunch (5-7 ea.) radishes, sliced paper thin
• 1/4 c. crumbled feta cheese

1. May be made one day ahead.
2. 1. Make dressing by whisking vinegar, mustard, garlic and chives together. Whisk in oil and pepper until emulsified.
3. 2.Toss the cooked quinoa into large bowl with peas, radish slices and feta cheese.
4. 3. Fold in dressing until well coated.
5. 4. Serve chilled or at room temperature.

vinaigrette, red wine vinegar, mustard, garlic, fresh chives, olive oil, freshly ground black pepper, quinoa, shelled peas, radishes, feta cheese

Taken from www.epicurious.com/recipes/member/views/spring-quinoa-salad-from-roper-hospital-magazine-52417971 (may not work)