Ingredients

• 2 servings
• 3/4 cup quinoa
• 1/4 cup pumpkin seeds
• 1 tsp extra virgin olive oil
• 1/4 cup snap peas
• 1/4 cup snow peas
• 2 to 3 tsp extra virgin olive oil
• 1/4 cup broccoli
• 1 cooked chicken breast, cubed
• 1/2 cup feta cheese
Dressing
• 1 TBSP lemon juice
• 1 TBSP lemon zest
• 1 TBSP Dijon mustard
• 1 TBSP honey
• 2 TBSP extra virgin olive oil
• salt and pepper to taste

Directions

1. Cook the quinoa according to package directions.
2. Toast the pumpkin seeds. In a pan over medium heat, warm 1 tsp olive oil until hot, not smoking. Add the pumpkin seeds and cook until lightly toasted. This should take around 3-5 minutes. Transfer to a plate and season with salt.
3. Cook the veggies. In the same pan used to toast the pumpkin seeds, warm 2-3 teaspoons of oil. Add the broccoli and cook until lightly charred. Add the peas and cook both together until lightly steamed.
4. Make the vinaigrette. In a small mason jar combine the honey, mustard, lemon zest and juice with 2 TBSP olive oil.
5. Assemble. Divide all ingredients between two mason jars.
6. Enjoy!
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