Quinoa salad with spring vegetables
Quinoa is a gluten-free alternative to starchy grains. It contains all 9 essential amino acids, making it a complete source of protein. Avocado provides great amounts of potassium and heart healthy monounsaturated fatty acids.
Ingredients (Serves 6)
300 g fresh garden peas
200 g quinoa
200 g sugar snap peas
150 g broad beans
4 radishes, cut into chunks
4 spring onions
2 avocados
100 g feta cheese
2 tbsp sunflower seeds
8 tbsp lime juice
2 tbsp olive oil
4 tbsp dill
3 tbsp mint
1 tsp cumin
Salt and pepper
Combine the olive oil, lime juice, cumin, pepper and salt to make the dressing. Boil the quinoa and dress. In a pan of boiling water simmer the peas for a minute, then remove, let to cool and boil the broad beans, cook for 3 minutes, refresh in cold water. Add the broad beans to the quinoa, stir in the sugar snap peas (thinly sliced), radishes, dill, mint, spring onions and sunflower seeds. Gently mix everything together and then fold in the avocado chunks and fetta.
