Quinoa Springtime Salad

• 1 1/2 cups regular quinoa (not red quinoa)
• 1/2 teaspoon cayenne pepper
• 2 teaspoons garlic powder
• 2 teaspoons ground cardamom
• 1 1/2 cups light coconut milk
• 1 cup water
• 4 tablespoons balsamic vinegar
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, crushed and minced
• 1 pound green peas; fresh or frozen (if frozen, thaw in room temp water)
• 1 pound chopped strawberries
• 2 cups thinly sliced green onions
• 20-30 medium fresh mint leaves, thinly shredded
• 3 tablespoons lemon zest (I prefer Meyer lemons)

1. After rinsing the quinoa, place it in a medium sized pot and mix with the spices, then add the coconut milk and water. Bring mixture to a boil, then reduce to a simmer and cook until done; about 20 minutes.
2. Place the cooked quinoa in a large mixing bowl and add the vinegar, lemon juice, olive oil and garlic; mix to combine. Set aside and cool to room temperature.
3. Once the quinoa has cooled down, add the remaining ingredients to the large mixing bowl, one at a time, adding each one only when the the previous ingredient is mix in well enough. I suggest using a mixing spatula, so the ingredients mix, but don't get mashed together.

regular quinoa, cayenne pepper, garlic, ground cardamom, light coconut milk, water, balsamic vinegar, lemon juice, extra virgin olive oil, garlic, green peas, strawberries, green onions, mint, lemon zest

Taken from food52.com/recipes/11787-quinoa-springtime-salad (may not work)