Red quinoa salad with fresh peas and goat feta
22/1/2009
This hearty quinoa salad is great at the start of summer, when fresh peas are in season.
Ingredients
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| 1 cup | Red quinoa |
| ½ cup | Vegetable stock |
| 12 | Baby carrots |
| 1 cup | Fresh peas |
| 100 g | Goat feta |
| 2 | Avocados, or half a perfectly ripe avocado per person |
| 1 | Lemon |
| 1 tbsp | Extra virgin olive oil |
| 1 serving | Salt & freshly ground pepper |
Directions
- Put 1 cups of water in a saucepan. Add the stock then when simmering, pour in the quinoa. Boil for 20 minutes or until tender, drain and cool.
- Put a second saucepan of water on to boil. Add salt then when boiling add the carrots and peas. Cook for 3 minutes then drain and cool.
- Slice the carrots. Crumble the feta and slice the avocado.
- Combine the quinoa, carrots, peas, feta and avocado.
- Squeeze over the lemon and olive oil then season and gently combine before serving.
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