Quinoa Watermelon Salad

Prepare the quinoa by rinsing it very well first, then cooking as the package suggests. Generally it is 2 cups stock/water to 1 cup quinoa, cooked for about 20 minutes until all liquid is absorbed.

Fluff the cooked quinoa with a fork, transfer to a large bowl, and place in the refrigerator to cool.

Once cool, add the tomatoes, cucumber, red pepper, green onions, peas, cranberries and basil.

Whisk all dressing ingredients together in a small bowl, then add to the salad mixture and mix everything together well.

Divide the mixture into four bowls, packing it well, then invert the bowls onto four plates. Arrange six watermelon spears around the quinoa mixture. Top each salad with divided strawberries, sunflower seeds, feta cheese, and finally pea shoots. Serve!