A refreshing spring salad made with quinoa, radishes, toasted pepitas, and green peas, topped with fresh pea shoots and drizzled with cold pressed olive oil, tossed in a lemon-mint date sauce.
1: Prepare quinoa according to package instructions.
2: Chop radishes and toast pepitas in a pan until golden.
3: Mix together cooked quinoa, radishes, toasted pepitas, and green peas.
4: Top the salad with fresh pea shoots.
5: Drizzle with cold pressed olive oil and toss with lemon-mint date sauce before serving.
