Pea, Broccoli and Quinoa Salad
Ingredients
- 1 1/2 cup of cooked quinoa
- 1 cup of cooked peas
- 1/2 cup of cooked edamame beans
- 1/4 cup of almonds - roughly chopped
- 2 tbsp of pumpkin seeds
- 1/2 head of broccoli
- a bunch of mint (leaves only) - finely chopped
- a bunch of dill - finely chopped
Dressing
- 3 tbsp of extra virgin olive oil
- 1 tsp of wholegrain mustard
- 1 tsp of maple syrup
- the juice of 1/2 lemon
- generous pinch of salt & pepper
Quick pickled onion
- 1/2 red onion - finely sliced
- plenty of white wine vinegar to drown the onion
Preparation
To make the quick pickled onion, add the sliced onion to a container, submerge it completely with the vinegar, cover with a lid, and place it in the fridge for 1-2 hours.
To make the dressing, mix all ingredients together until combined.
Chop the broccoli as finely as you can, almost to a rice kind of consistency, and add it to a large bowl together with the quinoa, peas, edamame, and finely chopped herbs.
Add the chopped almonds and pumpkin seeds to a dry pan and toast them 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 is packed with plant protein and goodness and stores well in the fridge for 2-3 days, making it perfect for meals on-the-go.
