Garden fresh! Yes, it doesn’t get more delicious than fruit and veggies straight from your own backyard. And because it’s summer, we’re obsessing over tasty salads like this one Chef Mikaela Reuben has served up.
SPRING PEA AND QUINOA SALAD
(Serves 4)
Ingredients
- ½ cup thinly sliced red onion
- ⅛ cup cider vinegar
- ½ tsp sugar
- ½ cup quinoa
- 2 tbsp olive oil, divided
- 2 medium sweet onions (3 cups), chopped
- 4 cloves garlic, pressed or finely chopped
- ⅔ tsp salt, divided
- ½ tsp black pepper
- 2 cups chopped broccolini
- 1 cup snap peas
- 1½ cups shelled peas
- 1 tbsp each chopped dill, coriander and mint
- ½ cup blanched slivered almonds
- 2 tsp lemon juice
- 1 tsp Dijon mustard
- 1 tbsp honey
Method
Toss red onion with vinegar and sugar and set aside for 1 hour. Drain. Combine quinoa with 1 cup water in a saucepan, bring to a boil and reduce to a simmer; cover and cook for 15 minutes. Remove from heat and let stand, covered, about 5 minutes. In a large skillet over medium-high heat, heat 1 tbsp olive oil; add sweet onions, garlic, ½ tsp salt and ½ tsp pepper. Cook, stirring, until onion is translucent, about 7 minutes. Add broccolini and 2 tbsp water; reduce heat to medium and cook 3 minutes. Stir in snap peas and shelled peas and cook until crisp yet tender, 4 to 5 minutes. Remove from heat; toss with red onion, quinoa, dill, coriander and mint. Combine almonds, lemon juice, mustard, honey, remaining 1 tbsp olive oil and remaining ¼ tsp salt in a food processor and blend (thin with a splash of water, if needed). Toss with quinoa and serve.
Looking for more delicious and healthy dishes to whip up? Try this superfood salad and if you’re looking for something a little more ‘meaty’ why not make this.
