3 cups spinach
1 bunch asparagus, trimmed
1 cup fresh peas
1/2 cup quinoa
1/2 cup sliced radishes
1/4 cup sliced almonds
3 Tbsp feta cheese
Cook quinoa according to package directions. Set aside when done cooking.
Bring a large pot of salted water to a boil to blanch the asparagus and peas. Prepare a large bowl of cold water with ice. Add asparagus and peas to the boiling water and cook until tender, ~ 3-4 minutes. Transfer asparagus and peas to the cold water bath using a slotted spoon.
Assemble salad by adding spinach, asparagus, peas, quinoa, sliced radishes, sliced almonds and feta to a bowl.
Dress the salad with your favorite vinaigrette and enjoy!