Farmers Market Bounty

Serves 8

2 cups cooked quinoa

1 clove garlic minced

2 oz red onion diced

1 oz. kalmata olives sliced

4 oz. sliced sugar snap peas

4 oz. red pepper diced

4 oz. cherry tomato sliced in half

1/2 cup chopped herbs (such as mint, cilantro, dill)

2 cups pea shoots

2 oz. crumbled feta

1 tbsp. olive oil

1 tbsp. sherry vinegar

1 tsp. honey

Salt/pepper to taste


Cook snap peas in a pot of boiled salted water, approximately 2 minutes. Using a slotted spoon transfer to a bowl of ice water and let sit till cold. Drain, pat dry and slice. Toss the remaining ingredients together in a bowl and season with salt/pepper to taste.