This is something I threw together the other day when trying to combine the ever fading away flavours of summer with something Autumnal, grounding and comforting. Quinoa is such a good base for a salad, especially for vegetarians who are needing the extra protein – it’s filling and a carb that isn’t going to assist you in loading on the pounds. Perfect.
I served this for a girls supper as a side with rotisserie chicken and a green salad, and I’m pretty sure it went down a treat!
Handful of mint, roughly chopped
2 spring onions, finely chopped
Salt & pepper
– Put the quinoa into a small-medium sized pan and cover with water, bring to the boil and then gently simmer for about 10 minutes, adding a little water if necessary, simmer until cooked.
– Once cooked pour into your salad bowl and then cook peas (I actually never boil my peas as I think it makes them too watery, so I literally put them on a high heat and let them cook in the water that defrosts off them), when they’re cooked let them cool a little before you add to the quinoa.
– Chop the feta, spring onions and mint and once the quinoa & peas are cooler, add everything to the bowl and stir.
– I love adding a squeeze of lemon juice and a drizzle of olive oil with some salt and pepper to taste.