Great Grains ~



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




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




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

tousled raised garden bed, plump flower heads and all.






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

Pernod, another one of my tipsy cooking tips! 




Top off the Quinoa with lemon zest and torn bits of

lemon goat cheese and you have a




quick and delicious salad that’s pretty too.

Here’s the recipe!




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
  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
  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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