Mary Rose’s garden salad

January 17, 2019

 

Ingredients

-    200g garden peas

-    300g sugar snapped peas 

-    One stock cube

-    ¾ cup quinoa 

-    1 cup of mint leaves 

-    100g Greek feta 

-    400g pumpkin (cubed) 

-    50g chopped almonds

-    Salt 

 

For the dressing 

-    ¼ cup lemon juice

-    ¼ cup olive oil 

-    2 teaspoons of Dijon mustard 

-    ¼ cup apple cider vinegar 

 

Method 

-    Mix the salad dressing ingredients in a small bowel

-    Bring a large pot to a boil with a pinch of salt, then add both peas in and cook for 2 minutes. 

-    In another pot, bring 1-1½ cups of water to a boil with the stock cube and quinoa. Reduce to a simmer and cook until the quinoa is tender. 

-    Add the dressing to the peas, mint, and quinoa to serve, topping with the almonds and feta. 

 

Share on Facebook
Share on Twitter
Please reload

Featured Posts

Cutting all processed foods- even the 'healthy ones'

January 25, 2018

1/1
Please reload

Recent Posts

May 6, 2020

September 20, 2019

Please reload

Archive
Please reload

Search By Tags
Please reload

Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square
SUBSCRIBE
Keep up to date with the latest health articles, special offers and recipes, delivered straight to your inbox!

© 2023 by Prickles & Co. Proudly created with Wix.com

0