Quick and easy lunch time recipe for Herbed Quinoa Salad
1 cup quinoa
1 cup frozen baby peas
100g goats cheese, roughly crumbled
1 large avocado, cut into rough cubes
1 Tbsp each of chopped fresh mint, basil and parsley
2 Tbsp red wine vinegar or lemon juice
1-2 Tbsp olive oil
Generous pinch of salt and freshly ground black pepper
Cook the quinoa according to packet instructions, drain and tip into a serving bowl.
Cook your peas for 2 minutes in boiling water, then drain and add to the quinoa.
To the quinoa and peas add the crumbled goats cheese and herbs before gently mixing in the dressing ingredients.
Check for seasoning and serve.
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Recipe provided by Sarah Graham, recipe creator and cookbook author. Visit the Sarah Graham food blog to see more.