1

Heat a small pot over medium heat and add 1 tsp of extra virgin olive oil. Pour in the quinoa and toast for two to three minutes, stirring often. Pour in the water and bring to a simmer. Reduce the heat and cook for 13 to 15 minutes, until cooked through. Remove from the heat, cover and let stand for five minutes. Fluff with a fork, season with salt and pepper and remove the quinoa and set aside until ready to assemble.

2

Wipe out the same pot and fill halfway with water. Bring to a boil and then add the peas and cook for three to five minutes, until cooked through. Drain and set aside.

3

Pour the remaining ¼ cup olive oil into a jar or bowl and add the lemon juice and honey. Whisk to combine and season with salt and pepper.

4

Pour the quinoa into a large salad bowl and add the strawberries, radish, peas and walnuts. Drizzle the dressing over and toss to combine. Add the mint, basil and goat cheese and toss once more to combine. Serve and enjoy!

5

Notes: For more flavour: add a drizzle of balsamic glaze at the end.

6

Substitutions: No quinoa: use farro or another grain. No walnuts: use another toasted nut such as pecans, almonds or pumpkin seeds.