Ingredients
-
160g, rinsed Quinoa
-
2, Medium sliced Red Onions
-
Juice of 1 Lemon
-
100g Mangetout
-
1 Orange
-
100g Peas
-
2 tbsp Olive Oil
-
To taste Salt & Black Pepper
Directions
This colourful salad contains a great combination of quinoa and vegetables which gives super slow release carbohydrate and it would be lovely for a BBQ, dinner and or a packed lunch.
Quinoa is a good replacement for pasta and white rice. When using recipes with Quinoa it’s best not to serve other forms of carbohydrate as well. You are losing the benefit of Quinoa is you are eating bread or potatoes as well.
Steps
|
1
Done
|
Place the sliced red onion, olive oil, lemon juice, salt and pepper in a bowl or zip lock bag. Mix well to distribute the marinate on all of the onion slices. Leave aside, for an hour if possible. |
|
2
Done
|
Remove the zest from the orange and set aside. |
|
3
Done
|
Peel, segment and remove the membrane from the orange. Keep any juice the escapes while you are doing this. |
|
4
Done
|
Cook the quinoa as per the packet instructions. |
|
5
Done
|
Leave the quinoa to cool |
|
6
Done
|
Blanch the mange touts and peas by plunging them into boiling water for 1 min. |
|
7
Done
|
Remove them from the water and immediately place in iced salted water for at least 1 min. |
|
8
Done
|
Remove the mange touts and peas from the iced water and drain. |
|
9
Done
|
Mix the quinoa, orange segments and juice, red onion, mange touts, peas and the orange jest. |
|
10
Done
|
Best served at room temperature. |
