Lemony Quinoa Salad with Spring Peas and Pistachios
This Lemony Quinoa Salad with Spring Peas and Pistachios is an easy recipe that’s perfect for spring and summer. Fluffy, high-protein quinoa is tossed with sweet green peas, crunchy pistachios, creamy feta, fresh mint and a bright lemon vinaigrette for a salad that’s light, refreshing and full of wholesome flavour
Ingredients
- 1 3/4 cup low sodium vegetable broth
- 1 cup uncooked quinoa
- 2 cups frozen peas
- 1 cup chopped cucumber
- 1/2 cup crumbled feta cheese
- 3 Tbsp finely chopped fresh mint
- 1/4 cup finely chopped fresh parsley
- 1/2 cup chopped pistachios
- Mediterranean Lemon Vinaigrette
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
Instructions
- In a small saucepan, bring the broth to a boil. Rinse the quinoa well, then stir it into the broth. Reduce the heat to low and simmer, covered, for 15 minutes. Remove from heat and sprinkle the frozen peas evenly over the top of the hot quinoa. Replace the lid and allow to rest for 10 minutes while the hot quinoa steams the peas. Stir in the peas and allow to cool completely.
- Transfer the cooled quinoa and peas to a large bowl and toss with the cucumber, feta, mint, parsley and pistachios. Add 1/4 cup of the Mediterranean Lemon Vinaigrette, then taste, adding more dressing, and salt and pepper, to suit your preference. Sprinkle with red chili flakes if desired, and serve chilled or at room temperature. Leftovers keep well in a covered container in the fridge for up to 3 days. Reserve the leftover vinaigrette and add more as needed, since the quinoa will continue absorbing the dressing as it chills in the fridge.