Quinoa, feta, pea and mint salad with lemon and chilli
Submitted - Ben
Ingredients35g white or red quinoa
5g fresh mint leaves, finely shredded
Finely grated zest and juice ½ lemon
½ small red chilli, deseeded and finely chopped
30g frozen peas, thawed
25g feta, chopped into small cubes
MethodPut the quinoa in a small saucepan with 125ml cold water. Bring to the boil over a high heat, then reduce the heat to low-medium. Cover and simmer for 15 minutes or until soft and fluffy, adding a splash of water if the quinoa starts to dry out.
When the quinoa is cooked, drain well and transfer to a bowl. Gently stir in the mint leaves so they soften a little in the heat. Squeeze over the lemon juice and mix in the chilli and the thawed peas. Mix in the feta. Sprinkle over the lemon zest, then season with black pepper.