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Minted Peas, Sprout, Quinoa and Radish Salad with Minted Greek Yogurt

Either serve individual plates of salad or spoon yogurt dressing onto a large serving platter and arrange greens on top.

Minted Peas, Sprout, Quinoa and Radish Salad with Minted Greek Yogurt

Serves 4-6

2-3 tsps cider vinegar, plus extra for seasoning
1 cup Greek yogurt
¼ cup chopped fresh mint
½ cup (125g) quinoa
1 cup (250g) fresh or frozen minted peas
3-4 radishes, trimmed, finely sliced
1 cup snow pea sprouts or microgreens
2 tbsp extra virgin olive oil
To garnish, pea tendrils and sprouts

In a small bowl mix the cider vinegar with the yogurt and season to taste with salt and freshly ground black pepper. Stir in the mint and leave to stand for 10 minutes. Add more vinegar if needed for taste. Leave in fridge until ready to use.

Wash the quinoa in water, then cook in boiling water for 15 minutes until tender. Drain and allow to cool. Blanch the peas in boiling salted water for 3-4 minutes, and then refresh in cold water.

Prepare the radishes. Mix together the quinoa with radishes, peas and sprouts. Season to taste with salt and freshly ground black pepper and drizzle over a little extra virgin olive oil and cider vinegar.

To serve, on each plate, spoon on some of the minted yogurt. Top with a spoonful of the quinoa salad. Garnish with extra sprouts and microgreens. Serve immediately.

 

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