Quinoa Watermelon Salad

• FOR THE SALAD:
• 1 cup Dry Organic Quinoa
• 1 cup Diced Organic Tomato
• 1 cup Diced Organic Cucumber With Skin On
• 3/4 cups Thinly Sliced Red Pepper
• 4 whole Organic Green Onions, Sliced
• 1/2 cups Organic Green Peas
• 1/4 cups Dried Cranberries
• 1/4 cups Thinly Sliced Fresh Organic Basil
• 4 slices From A Whole Watermelon (1 Inch Thick), Rind Removed And Cut Into 6 Spears Each
• 1/2 cups Quartered Organic Strawberries
• 1/4 cups Sunflower Seeds
• 4 Tablespoons Feta Cheese
• 1 cup Organic Pea Shoots (you Can Also Use Microgreens Or Sprouts)
• FOR THE DRESSING:
• 1/4 cups Organic Extra Virgin Olive Oil
• 2 Tablespoons Organic Lemon Juice
• 1 Tablespoon Organic Balsamic Vinegar
• 1/2 teaspoons Freshly Cracked Black Pepper
• 1/4 teaspoons Sea Salt
• 2 teaspoons Hot Sauce

1. Prepare the quinoa by rinsing it very well first, then cooking as the package suggests. Generally it is 2 cups stock/water to 1 cup quinoa, cooked for about 20 minutes until all liquid is absorbed.
2. Fluff the cooked quinoa with a fork, transfer to a large bowl, and place in the refrigerator to cool.
3. Once cool, add the tomatoes, cucumber, red pepper, green onions, peas, cranberries and basil.
4. Whisk all dressing ingredients together in a small bowl, then add to the salad mixture and mix everything together well.
5. Divide the mixture into four bowls, packing it well, then invert the bowls onto four plates. Arrange six watermelon spears around the quinoa mixture. Top each salad with divided strawberries, sunflower seeds, feta cheese, and finally pea shoots. Serve!

salad, quinoa, tomato, cucumber, ube, green onions, ubc, ubc, strawberries, ubc, feta cheese, pea shoots, dressing, ubc, lemon juice, vinegar, freshly cracked black pepper, ubc, hot sauce

Taken from tastykitchen.com/recipes/salads/quinoa-watermelon-salad/ (may not work)