Thursday, December 12, 2013

Green Pea and Quinoa Salad

This salad makes a great side to a grilled or poached salmon fillet.

2 cups frozen peas, thawed
2 cups quinoa, cooked
1 orange pepper, chopped
½ cup sundried tomatoes packed in oil, drained and chopped
2 tbsp pumpkin seeds

3 tbsp oil from the sundried tomato jar
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey
Salt and pepper

1. Toss together all of the ingredients of the salad in a medium sized salad bowl. 
2. In a separate small bowl, mix together all of the ingredients of the dressing. Pour over the quinoa mixture.
3. Enjoy immediately or cover and store in the refrigerator up to two days.

Serves 4

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