1 cup quinoa
1 1/2 cups peas
3 oz feta cheese
handful of mint leaves, roughly chopped
Zest and juice of one lemon
1 tsp Flaky sea salt like maldon to taste
1/2 tsp ground black pepper
1/4 cup olive oil
toasted chopped almonds for garnish
1. Bring chicken stock to a boil. Add quinoa and lower to a simmer. Allow all the stock to get absorbed and set aside to cool.
2. Blanch the peas by placing them in boiling water for 1 minute. Drain and run under cold water.
3. In a large bowl, whisk lemon juice, zest, olive oil, salt and pepper together. Add quinoa, peas, mint and cheese to the bowl. Toss to coat evenly. Add more salt and pepper if needed. Sprinkle with almonds.
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