A wholesome and simple salad made with protein-rich quinoa and packed with flavour, colour and crunch. This recipe is free from gluten, dairy and sugar.
In a mixing bowl combine cooked and chilled quinoa with olive oil, lemon zest and juice.
Stir through through red onion, mint and parsley.
In a small heatproof bowl pour boiling water over peas to thaw (leave for 2-4 minutes). Drain well.
Stir through peas and pomegranate arils through quinoa.
Season to taste.
Add cashews just before serving.
SHORT DESCRIPTION
A wholesome and simple salad made with protein-rich quinoa and packed with flavour, colour and crunch. This recipe is free from gluten, dairy and sugar.
DESCRIPTION
In a mixing bowl combine cooked and chilled quinoa with olive oil, lemon zest and juice.
Stir through through red onion, mint and parsley.
In a small heatproof bowl pour boiling water over peas to thaw (leave for 2-4 minutes). Drain well.
Stir through peas and pomegranate arils through quinoa.
Season to taste.
Add cashews just before serving.
INGREDIENTS
3 cups of cooked organic white quinoa, cooled 1.5 tbsp organic extra virgin olive oil Zest of 1 lemon 3 tbsp fresh lemon juice 1/2 small red onion, finely diced (or 3 spring onions, finely chopped) 1/2 cup fresh mint, chopped 1/2 cup fresh parsley, chopped 3/4 cup frozen baby peas Arils from 1 pomegranate 1/3 cup organic raw cashews, roughly chopped Pinch of pink salt Freshly ground organic black pepper
Method
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