Great Grains ~

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What’s not to love about Quinoa? The ancient grain is high in protein, gluten free and yummy!

 

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I can easily make a meal of it, especially when I dress it up with fresh peas and slivers of  fragrant fresh mint.

 

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Oh, and don’t forget the chives gone wild, plucked straight from our

tousled raised garden bed, plump flower heads and all.

 

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I whisk together a quick little lemon vinaigrette with a splash of

Pernod, another one of my tipsy cooking tips! 

 

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Top off the Quinoa with lemon zest and torn bits of

lemon goat cheese and you have a

 

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quick and delicious salad that’s pretty too.

Here’s the recipe!

 

MonicaHartBlue

 

Pretty Quinoa Salad with Peas, Mint and Chive Blossoms
Serves 8
A pretty & yummy summer salad with that great grain ~ Quinoa!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 cups organic Quinoa, rinsed
  2. 2 cups chicken broth
  3. 2 cups water
  4. Handful of fresh mint
  5. 3 chive stems, plus 3 or 4 blossoms
  6. 1 cup fresh peas
  7. salt & pepper
  8. Juice & zest of 1/2 a lemon and more for top dressing.
  9. 1/4th cup olive oil
  10. scant amount of Pernod
  11. 2 ounces lemon goat cheese
Instructions
  1. Bring the quinoa, broth and water to a boil, turn down the heat to low, cover and cook for 15 minutes. Pull from the heat and allow to cool with the lid on for 5 minutes. Fluff with a fork and pop it in the fridge for a few.
  2. Meanwhile whisk together the olive oil, lemon juice, a bit of S & P and Pernod.
  3. Add the peas, slivered mint and finely chopped chives & chopped blossoms to the Quinoa and toss, reserving a little for the top dressing. Drizzle on the vinaigrette and toss. Top with torn bits of goat cheese and a sprinkling of chives, flowers and mint. Hit it with a squeeze of lemon, enjoy!
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