• 2 cup — Peas, green, raw
  • 1 cup — quinoa, uncooked
  • 2 cup — chicken broth, low-sodium
  • 1/2 cup — feta cheese crumbles
  • 2 green onions, chopped
  • 1/2 tablespoon dried parsley
  • Salt
  • Pepper
  • Olive oil


  • 1/3 cup — lemon juice
  • 1/4 cup — olive oil
  • 2 clove — garlic
  • 1/2 teaspoon — oregano, dried
  • 1/4 teaspoon — salt


  • In a medium pot, boil a few cups of water. Once boiling, add peas and remove from the heat. Once the peas turn bright green (maybe 1-2 minutes), rinse them in cold water, drain, and set aside.
  • Rinse quinoa (if desired). In the same pot, bring 2 cups of chicken broth to a boil. Add quinoa, cover with lid, and reduce heat. Keep the pot at a low boil for about 15 minutes, until quinoa is fully cooked. Remove from the heat and allow resting for 5 minutes.
  • Meanwhile, whisk together lemon juice, olive oil, minced garlic, oregano, and salt. Fluff rested quinoa with a fork.
  • Add peas, vinaigrette dressing, and feta cheese and stir together.
  • Serve warm or cold. Makes 6-8 servings.

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