1 cup of baby spring mix
2 ounces of feta cheese, crumbled
2 cups of low-sodium vegetable stock
1/4 cup of fresh mint leaves
2 1/2 teaspoons of coarse sea salt
2 teaspoons of finely grated lemon zest
1 cup of quinoa
1/4 cup of avocado oil
3/4 cup of english peas
1/2 teaspoon of fresh ground pepper
in a medium saucepan, bring the vegetable stock and 1/2 teaspoon of salt to a boil. add the quinoa, reduce heat to simmer, cover and cook for 14 minutes. transfer to a bowl and cool for about ten minutes.
in a medium saucepan, bring 3 cups of water and the remaining salt to a boil. blanch peas for one minute. drain and immediately transfer to an ice bath to retain color and crispness.
add peas and remaining ingredients to quinoa. toss with oil, salt and pepper and serve.