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Quinoa salad with peas

updated

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Ingredients for 2 servings:

  • 120 g quinoa, white
  • 170 g peas, frozen
  • 1 tomato(s)
  • 1 avocado(s)
  • 1 bell pepper(s), green
  • 1 carrot(s)
  • 2 spring onions
  • 20 g sunflower seeds
  • 50 ml walnut oil or olive oil
  • 20 ml lemon juice
  • 2 tsp turmeric powder
  • salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

gluten-free and vegan

Cook the quinoa according to the package instructions. Pour hot water over the peas and let stand for a few minutes. Dice the tomato, avocado, bell pepper, and carrot. Finely slice the spring onions. Once the quinoa has cooled slightly, toss it with the vegetables. Mix the oil, lemon juice, turmeric powder, salt, and pepper to make a dressing. Pour the dressing over the salad, mix well, and top with the sunflower seeds.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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