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!