Pea, Broccoli and Quinoa Salad
Ingredients
- 1 1/2 cups cooked quinoa
- 1 cup cooked peas
- 1/2 cup cooked edamame beans
- 1/4 cup almonds, roughly chopped
- 2 tablespoons pumpkin seeds
- 1/2 head broccoli
- a bunch mint leaves, finely chopped
- a bunch dill, finely chopped
Dressing
- 3 tablespoons extra virgin olive oil
- 1 teaspoon wholegrain mustard
- 1 teaspoon maple syrup
- juice of 1/2 lemon
- generous pinch of salt and pepper
Quick pickled onion
- 1/2 red onion, finely sliced
- plenty of white wine vinegar to submerge the onion
Preparation
Add the sliced onion to a container, submerge completely with white wine vinegar, cover with a lid, and place in the fridge for 1-2 hours to make the quick pickled onion.
Mix all dressing ingredients together until combined.
Chop the broccoli finely, almost to a rice consistency, and add it to a large bowl with the quinoa, peas, edamame, and finely chopped herbs.
Toast the chopped almonds and pumpkin seeds in a dry pan on medium heat for 5 minutes, then add them to the bowl.
Pour the dressing over the salad, mix everything together, and top with the pickled onion.
Tips
This salad stores well in the fridge for 2-3 days and is perfect for meals on-the-go.
