Quinoa Cauliflower Spring Salad

Quinoa  Cauliflower Spring Salad
Makes: 6 Servings
1/2 cup uncooked quinoa to 1 cup water
1 head cauliflower cone #2
2 cups fresh peas (or frozen, thawed)
1 bunch parsley, chopped
3 sprigs fresh mint, chopped
1/2 bunch basil, chopped
Zest from 2 lemons cone #1

3 tablespoons fresh lemon juice

3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon fresh pepper
1/4 teaspoon red pepper flakes
1/2 cup pepitas (pumpkin seeds), toasted
Cook quinoa according to package directions; cool completely.

Process herbs and veggies-Toss all ingredients together in a large bowl. Taste and adjust seasoning as desired. Refrigerate at least 2 hours or up to 3 days.

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