Spring Quinoa Salad
Spring is around the corner, so celebrate with this fresh, zingy quinoa salad. Healthy, filling and nutritious it's perfect on its own as a quick lunch or with fish and baked bread for supper.
Serves
Serves 4 – 6
Difficulty
Easy
Total Time
30 Minutes
Ingredients
200g of quinoa
150g of broad beans
150g of garden peas
A good handful of sugar snaps, thinly sliced
4 radishes cut into chunks
A bunch dill, chopped
A few sprigs of mint, leaves removed
4 spring onions, chopped
50g of toasted sunflower seeds
2 avocados, peeled and chopped into chunks
For the dressing
100ml of olive oil
Juice of 2 limes
A squeeze honey
1 tsp of ground cumin
Salt and pepper
Method
Step 1
In a pan, boil some water and cook the quinoa according to the packet instructions with salt and pepper. Drain and place in a bowl.
Step 2
Whisk all the dressing ingredients together and pour over the quinoa and combine.
Step 3
Boil some water in a little pan and add the peas, simmer for 30 seconds then remove (keeping the water boiling) and refresh in cold water. Add to the quinoa bowl.
Step 4
Add the broad beans to the boiling water, cook for 3 minutes, remove from the pan and refresh in cold water. Nip the end of each broad bean and squeeze it out of its jacket, add to the quinoa bowl.
Step 5
Add the sugar snaps, radishes, dill, mint, spring onions, and sunflower seeds, and gently mix everything together.
Step 6
At this stage, either dish up in a pretty bowl and scatter the avocado over if serving as a side salad. Or separate into breakfast bowls and divide the avocado between them, carefully mix.
Recipe courtesy of WildByTart.com
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