½ cup almonds, pulsed in a food processor until coarsely chopped
Dressing:
⅓ cup freshly squeezed lemon juice
⅓ cup olive oil
¼ teaspoon salt
3 tablespoons honey
Instructions
Make the salad:
Cook quinoa according to package directions. If you have time, chill the quinoa for a few hours before you dress it so the grains more easily separate in the salad.
Fill a medium pot with water and bring to a boil; then turn off the heat. Add peas and cover until bright green; then drain immediately.
In a large bowl, combine the quinoa, peas, Feta cheese, bacon, basil, parsley and almonds. Set aside.