A sexy and even better tasting salad. Light and summery, my Minty-Green Quinoa, with its symphony of healthy green veggies is another little reminder that summer isn’t far off.
½ cup quinoa, rinsed well, drained
1½ cups water
1 medium zucchini, sliced
A few handfuls of micro-herbs, washed and dried – I used baby basil
8 asparagus stalks, halved
¼ cup pumpkin and sunflower seeds, lightly toasted
½ cup green peas, fresh or frozen
½ cup edamame, shelled
¼ cup extra virgin olive oil
Juice of half a lemon
½ cup fresh mint leaves, roughly chopped
Freshly ground black pepper
Rinse the quinoa until the water runs clear and drain. Combine the drained quinoa with the water and a pinch of salt in a saucepan. Bring to the boil, then reduce heat and cover and simmer for approx. 15 minutes. Remove from heat and let sit with the lid on to steam and dry out the quinoa. Once cooled, pop into a bowl and let cool to room temperature.
Add the sliced zucchini, asparagus, peas and edamame to a steamer basket over a saucepan of boiling water and let steam for about 3-5 minutes. Remove from steamer and rinse under cold water. Add the greens to the cooled quinoa and drizzle with the olive oil, lemon juice, and freshly ground black pepper. Toss gently to combine.
Arrange on a serving platter and finish with a scatter of soft, creamy goat’s cheese, toasted seeds, and baby herbs.