Quinoa Spring & Summer Salad (Gluten Free)

Recipe by magpie diner
READY IN: 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup peas (fresh, or frozen plus 2 cups boiling water)
  • 3
    cups cooked quinoa, cooled
  • 1
    cup red bell pepper, diced
  • 14
    cup green onion, thinly sliced (spring onions)
  • 12
    cup cucumber, seeded and diced
  • 14
    cup green pistachios, shelled
  • 14
    cup hempseed nuts, shelled
  • 3
    tablespoons fresh parsley, chopped (or sub cilantro or basil or..?)
  • 14
    teaspoon sea salt
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DIRECTIONS

  • If using frozen peas: In a bowl soak the peas in the boiling water, set aside until they have warmed through. Drain and pat dry.
  • In a large salad bowl combine the peas with the remaining ingredients, plus 1/4-1/2 cup of dressing, (your fave or try Recipe #431876). Toss well.
  • Serve immediately or refrigerate until you're ready to serve.
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