Snow and Snap Peas with Beans, Quinoa and Feta Salad with Lemon Dressing
Green green and more green with this delicious combination of mangetout, french beans, quinoa and other healthy ingredients. Some spring feeling entering autumn.
Ingredients
- 150g green beans, trimmed
- 150g elbefrut snow peas
- 150g fresh podded broad beans
- 150g elbefruit stringless sugar snap peas
- 50g snow pea shoots
- ¼ cup white quinoa, rinsed
- 75g goat’s feta, crumbled
- ¼ cup mint leaves
- ¼ cup toasted flaked almonds
- 1 lemon, juice & zest
- 1 tsp Dijon mustard
- ¼ cup olive oil (extra virgin)
- Sea salt
- Freshly ground black pepper
Instructions
- Bring a large saucepan of water to the boil and blanch the beans and peas for 2 minutes, then refresh under cold water to stop them cooking.
- Remove the skins from the broad beans.
- Place quinoa in a small saucepan and cover with ½ cup water.
- Place over a medium-low heat and bring up to a simmer. Reduce heat to low, cover and cook for 15 minutes or until the water has been absorbed and the grains have opened and become translucent.
- Remove from heat and allow to cool.
- To make the dressing, place all the ingredients together in a screw-top jar and shake until well combined.
- To assemble the salad, place the blanched greens in a large mixing bowl with the cooked quinoa, feta, mint and almonds and toss together until well combined. Serve with lemon dressing.
Notes
Orignial recipe thank's to InDaily
