A Guide to Feeding our Future

Quinoa Summer Salad

By: Yvonne Barry-Belliveau, RHN – Dieppe, NB

“A nice light summer salad.”

Yields: 5-6 servings

Ingredients:

  • ½ cup frozen green peas (or fresh if available)
  • 3 cup cooked quinoa, cooled
  • 1 cup red pepper chopped
  • ¼ cup green onions, chopped
  • ½ cup cucumber, diced
  • ¼ cup hazelnuts
  • ¼ cup shelled hempseeds
  • 3 TBSP parsley, cilantro or basil, chopped
  • ¼ tsp sea salt
  • ¼ cup Simple Cider Vinaigrette (recipe under Sauces, Dips and Marinades)

Directions:

  1. Prepare quinoa according to package directions. Let cool.
  2. Soak frozen peas in some boiling water. Let sit until peas have warmed through. Drain and pat dry.
  3. Combine peas with remaining ingredients. Toss through to mix well.
  4. Serve immediately or refrigerate in airtight container.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: