Avocado, Quinoa, & Snap Pea Salad
Ingredients
Scale
- 1 cup quinoa
- 1 lb snap peas, strings removed
- 2 lemons
- 1–2 ripe avocados
- 2 garlic cloves, crushed
- 1 bunch breakfast radishes, or other radishes, halved lengthwise
- 1 cup baby arugula or other mixed greens
- 1 tbsp ground cumin
- 1/3 cup olive oil
- 1/4 tsp chile flakes
- salt and black pepper
Instructions
- Rinse the quinoa thoroughly and then place the quinoa in a saucepan with plenty of water. Bring to a boil and simmer for 9 minutes. Drain in a fine sieve, rinse under cold water, and leave to dry.
- Slice the snap peas in halves or thirds, and saute in a hot pan with a little olive oil, salt, and pepper. They’ll only need between 3-5 minutes to cook. Remove from the heat and allow to cool slightly.
- Take the lemons and use a small sharp knife to slice off the top and base. Stand each one on a chopping board and cut down the sides, following the natural curve, to remove the skin and white pith. Over a large mixing bowl, cut in between the membranes to release the individual segments into the bowl. Squeeze the juice from the membranes into the bowl with the segments.
- Peel and stone the avocados. Slice thinly, then add to the bowl and toss to cover in the lemon juice. Once the quinoa is dry, transfer it to the bowl. Add the snap peas, garlic, radishes, half the arugula or greens, the cumin, olive oil, chile flakes, and some salt and pepper. Toss very gently, without breaking the avocado. Taste and add more salt and pepper if you wish. Plate with the remaining greens or arugula.
Nutrition
- Serving Size: 4