Peas & Quinoa Salad (Print Version)
# Ingredients:
01 -
200g feta, sliced
02 -
160g uncooked quinoa
03 -
250g fresh peas
04 -
10 delicate radish slices
05 -
5-6 sprigs of fresh mint
06 -
10 sprigs of flat-leaf parsley
07 -
1 small spring onion, sliced thin
08 -
Hazelnut oil
09 -
Salt and pepper
# Instructions:
01 -
After boiling, transfer the peas into a big bowl of icy water. This keeps their bright green color intact.
02 -
Follow the packet instructions to prepare the quinoa, then rinse it under cold water once it’s done.
03 -
Slice the radishes as thin as possible, and finely chop the mint, parsley, and spring onion.
04 -
Boil the peas in a pot of water for about 15 minutes. Remove once tender.
05 -
In a big serving bowl, gently toss all the ingredients together. Sprinkle in some salt, pepper, and a splash of hazelnut oil—about two tablespoons.
06 -
Cut the feta into thin slices, keeping them firm but light.
# Notes:
01 -
This dish is a modern twist on classic Lebanese tabbouleh. The more herbs you mix in, the fresher and lighter the flavor gets!