05/05/2015Bowls and salads - Main courses - Starters

Quinoa and Green Pea Salad

Name: Quinoa and Green Pea Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 serv.
Cuisine: Vegan
Ingredients: 150 g quinoa; 300 g fresh green peas; 10 radish; 2 cooked red beet; 10 cherry tomatoes; 40 g spinach sprouts; neutral oil; vinegar; salt; pepper

Spring / Summer Lunchbox Picnic Oven-free Blender-free Gluten-free

For: 4 serv.Difficulty: EasyPreparation: 20 min

Is it almost summer-like at your place too? Because in Lyon, it's so nice to be able to wear (finally) summer outfits and eat cherry tomatoes that don't taste too bad. So this is the time when I literally become a salad lover. This recipe will take you a maximum of 25 minutes, even counting the time you'll spend rereading this recipe ten times because you forgot something (just kidding!). But, you might say, salads are a bit dull, right? Well no, because on Patate & Cornichon, salads are glamorous, sexy, colorful and healthy (it would be such a shame for a salad not to be...). And all of that with just a few ingredients that you'll find right around the corner from your place, I know it! So, are you ready?

Servings

Ingredients

Cups

-quinoa 150 (g)
-fresh green peas 300 (g)
-radish 10
-cooked red beet 2
-cherry tomatoes 10
-spinach sprouts 40 (g)
-neutral oil
-vinegar
-salt
-pepper

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Steps

Start by putting the quinoa in a pot of cold water with coarse salt, bring everything to a boil, and cook for 20 minutes (or the time indicated on the package, I wouldn't want to give you wrong info, right...).
In the meantime, shell the peas, I just love doing it. So if you're feeling lazy, don't hesitate to leave a little comment and I'll come help you! As much as I can, of course...
Next, immerse the peas in a pot of cold water along with coarse salt and cook for 15 minutes to keep them crunchy.
Dice the beetroots, slice the radishes, quarter the cherry tomatoes (not the hair) and clean the spinach sprouts.
In your lovely salad bowl, mix the quinoa, green peas, beets, tomatoes, and radishes. Prepare the dressing and pour it into the salad bowl. Garnish with spinach sprouts.
There you go, enjoy your meal!