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Spring Quinoa Salad

Photo by: Aran Goyoaga
  • 4-6 servings
  • Total -
Photo by: Aran Goyoaga

Filled with lots of veggies, this spring quinoa salad is the perfect dish to impress your vegetarian friends.  

Servings: 4-6

Tags: , , , , , , ,

Ingredients

  • 2 cups Basic Chicken Bone Stock.
  • 2 1/2 teaspoons salt.
  • 1 cup quinoa, rinsed.
  • 3/4 cups frozen peas.
  • 3/4 cups baby lima beans.
  • 60 g feta cheese, crumbled.
  • 1/4 cup fresh mint.
  • 1/2 cup watercress.
  • 2 teaspoons finely grated lemon zest.
  • 1/4 cup olive oil.
  • 1/2 teaspoon freshly ground black pepper.

Directions

In a medium saucepan, bring the Basic Chicken Bone Stock and 1⁄2 teaspoon of the salt to a boil. Add the quinoa, lower the heat to a simmer, cover the pan, and cook for 15 minutes. The quinoa will absorb all the water. Transfer to a large bowl to cool, about 15 minutes.

Meanwhile, in a medium saucepan, bring about 3 cups water and the remaining 2 teaspoons salt to a boil. Blanch the peas and lima beans in the water for about 1 minute. Drain the water and immediately submerge the peas and lima beans in a bowl of ice water. This will stop the cooking process and keep their colour.

Add the blanched peas, lima beans, and the rest of the ingredients to the bowl with the quinoa. Toss and serve at room temperature or chilled.


Note

You can find the Basic Chicken Bone Stock recipe here.

For a vegetarian option: use water instead of Chicken Stock.

Filled with lots of veggies, this spring quinoa salad is the perfect dish to impress your vegetarian friends.

Ingredients

  • 2 cups Basic Chicken Bone Stock.
  • 2 1/2 teaspoons salt.
  • 1 cup quinoa, rinsed.
  • 3/4 cups frozen peas.
  • 3/4 cups baby lima beans.
  • 60 g feta cheese, crumbled.
  • 1/4 cup fresh mint.
  • 1/2 cup watercress.
  • 2 teaspoons finely grated lemon zest.
  • 1/4 cup olive oil.
  • 1/2 teaspoon freshly ground black pepper.
Website
Canelle et Vanille

Directions

In a medium saucepan, bring the Basic Chicken Bone Stock and 1⁄2 teaspoon of the salt to a boil. Add the quinoa, lower the heat to a simmer, cover the pan, and cook for 15 minutes. The quinoa will absorb all the water. Transfer to a large bowl to cool, about 15 minutes.

Meanwhile, in a medium saucepan, bring about 3 cups water and the remaining 2 teaspoons salt to a boil. Blanch the peas and lima beans in the water for about 1 minute. Drain the water and immediately submerge the peas and lima beans in a bowl of ice water. This will stop the cooking process and keep their colour.

Add the blanched peas, lima beans, and the rest of the ingredients to the bowl with the quinoa. Toss and serve at room temperature or chilled.
Note

You can find the Basic Chicken Bone Stock recipe here.

For a vegetarian option: use water instead of Chicken Stock.