Spring Quinoa Bowl

INGREDIENTS:

For the Lemon Dressing:

• 1/4 cup olive oil

• 2 tablespoons fresh lemon juice

• 2 tablespoons golden or white balsamic vinegar

• 1 clove garlic, minced

• 2 teaspoons honey

• Pinch of salt and freshly ground black pepper, to taste

For the Quinoa Bowl:

• 2 cups arugula

• 1/2 cup cooked quinoa

• 4 asparagus spears, cooked and cut into 1-inch pieces

• 1/4 cup peas

• 2 radishes, sliced

• 1/2 avocado, sliced

• 1 hard boiled egg, sliced

• 2 tablespoons chopped Whole Natural Almonds

• Salt and black pepper, to taste

DIRECTIONS:

1. In a small bowl or jar, whisk together the olive oil, lemon juice, vinegar, garlic, honey, salt, and pepper. Set aside.

2. Place the arugula in a salad bowl. Top the arugula with the quinoa, asparagus, peas, radishes, avocado, egg slices, and almonds.

3. Drizzle with dressing and season with salt and pepper, to taste. Serve immediately.