pea and mint quinoa salad

refreshing, easy and pleasy

Preparation Time

Cook Time





Step 1:

  • cook the quinoa to the instructions on the packet.
  • Step 2:

  • drain well for a few minutes
  • Step 3:

  • cover and chill in the fridge.
  • Step 4:

  • Step 5:

  • steam the veg (for the greens)
  • Step 6:

  • or roast the veg in some oil, salt and pepper (for a mediterranean style)
  • Step 7:

  • allow to cool, then cover chill in the fridge
  • Step 8:

  • Step 9:

  • make the dressing.
  • Step 10:

  • mix salt, mustard, crushed garlic, chopped chilli pepper and chopped coriander together in a little bowl. add splash of vinegar.
  • Step 11:

  • add olive oil, slowly. whisk. add more oil if required. be careful not to add too much oil, just add bit by bit until you have good ratio. the dressing should look creamy, not seperated.
  • Step 12:

  • taste, add more of anything you like, the dressing is best a little on the salty side.
  • Step 13:

  • Step 14:

  • chop loads of fresh mint and add to the quinoa. crumble as much feta as you like in. add steamed/roasted veg. mix well. pour dressing on the top, dont over dress unless you like it a bit soggier.
  • Step 15:

  • Step 16:

  • serve with pitta and hummous or as a side salad to bbq’d things, with some grilled halloumi or just on its own!
  • Step 17:

  • you can adapt this recipe with different ingrediants depending on your taste and mood that day. keep in the fridge if covered with cling film, great to take for work or uni the next day.