Red Pepper and Yellow Pepper – about ¼ of each chopped into very small cubes
1 Small Carrot – cut into very small cubes
Spring Onion – Roughly sliced – reserving and keeping the green leaves separate
¼ Cucumber – Chopped into very small cubes
Tomato – Roughly chopped into small cubes
For the Quinoa
Quinoa 70g (dry weight)
Frozen Peas – 80g (don’t defrost)
½ tsp Mint Sauce
Lemon Juice – Half a lemon squeezed and Rind finely grated
Black Olives – 2 tbsp chopped
Grainy Mustard – 1 tsp
Extra Virgin Olive Oil – ½ tbsp
Pecans – a small handful roughly chopped
Raisins – small handful
Green part of the Spring Onions (reserved from earlier)
Start by cooking the Quinoa to the instructions on the packet – I often find it needs cooking a lot less than the instructions say so keep an eye on it, when the husks start separating from the grain it’s pretty much ready.
Whilst your Quinoa is cooking start preparing your veg, you’re going to mix your Peppers, Carrots, Tomato, Cucumber and the white part of the Spring Onion together so you can just toss them straight into your salad bowl as you go along. Roughly chop the green part of the Spring Onion and reserve until later.
By the time you’ve done this your Quinoa should be pretty much cooked, drain well and set aside to cool a little whilst you weigh-out your Peas, chops your Olives and squeeze your Lemon. Once you have done this tip the Quinoa into a separate bowl, firstly mixing the Mint Sauce with the Frozen Peas, then add to the Quinoa. The slightly warm Quinoa should instantly defrost the Frozen Peas whilst also completely cooling the Quinoa – a perfect example of equilibrium in action – now add the Lemon Juice, Lemon Rind and a twist of Black Pepper and stir well. Add the Grainy Mustard, Chopped Olives and the Olive Oil and stir again.
Now combine the Quinoa mixture with the rest of the salad and toss well.
Finally top with the Pecans and the reserved Spring Onion and you’re ready to serve.