Spring Quinoa Bowl

For the Lemon Dressing:

• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons golden or white balsamic vinegar
• 1 clove garlic minced
• 2 teaspoons honey
• Pinch of salt and freshly ground black pepper to taste

For the Quinoa Bowl:

• 2 cups arugula
• 1/2 cup cooked quinoa
• 4 asparagus spears cooked and cut into 1-inch pieces
• 1/4 cup peas
• 2 radishes sliced
• 1/2 avocado sliced
• 1 hard boiled egg sliced
• 2 tablespoons chopped Blue Diamond Whole Natural Almonds
• salt and black pepper to taste