I first served this salad at a spring lunch we held recently, which started out as a few friends for a casual lunch, and escalated to around 25 adults plus 5 kids.
Although I thought I’d made loads of food (my motto is never knowingly undercatered), I realised around half past 3 that we were needed more filling food. I’d made loads (and I mean LOADS) of yummy hummus, a carrot dip, a butternut squash, chicpea and beetroot salad, aubergine with miso dressing, a huge dish of gigante baked beans, our friend had brought along her special cheese pie and there was a BBQ planned for the not-veggies, but for some reason I’d gone light on the bread I’d purchased (not making THAT mistake again) and everything else was dissappearing quickly. Really really quickly. I’d planned to get everyone involved in makeing mushroom gyoza, but it was too chaotic and we’d all had wine.
So I had a little panic.
And a little rummage in the cupboard and freezer…. and I had quinoa and frozen peas, and so this salad was born.
And it is DELICIOUS!
I added feta at the party- which went down really well, but this salad is just as delicious without.
Have you ever had an ‘ERMAGAD’ there isn’t enough food moment when catering?
*For the record- there was enough food in the end- but I’m never going to forget the extra bread again.
- 1/2 cup quinoa
- 1 tsp Marigold boullion
- 1 cup frozen peas (or more if you love peas!)
- Big handful chopped parsley
- Juice half a lemon
- Quarter cup of pumpkin seeds
- Glug of Olive oil
- Salt & Pepper to taste
- Half a block of feta (optional!)
First, rinse the quinoa, leaving just enough water in the pot to go to just hitting the top of your first knuckle on your index finger.
Then, add in the Marigold Boullion and put the pot, with a tight lid, on the stove.
Bring the quinoa to the boil, and let boil for 3 mins.
Then, turn off the heat.
Leave the lid on. And DON'T PEEK!
Leave to steam for another 10 mins.
Boil the frozen peas until tender- and quickly rinse them in cold water to stop them cooking and cool them down.
Meanwhile, in a little pan, toast your pumpkin seeds. Just toast them dry and keep an eye on them because they can catch and burn.(Try not to snack on them!! Or make extra because snacking is inevitable)
Then, once everything is steamed, add all the other ingredients into a salad bowl.
Mix- and add extra lemon juice, olive oil or salt & pepper to taste.
Garnish with some extra parsley and pumpkin seeds.
The last rinse water stays in the pot to cook the quinoa with.