This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

Sign up to our newsletter & receive 20% off your first order Free Shipping on all orders over £25

Toasted Quinoa, Spring Greens and Black Eyed Pea Salad

Ingredients

1 tbsp olive oil

½ cup quinoa

2 cups vegetable stock

1 small broccoli, chopped

A bunch of spring greens, sliced

1 can of black eyed beans, drained and rinsed

Sun-dried tomatoes

A sprinkle of pumpkin seeds

 

To Dress

 

Lemon juice

Olive oil

Salt and pepper

 

Instructions

 

Put the quinoa into a small pan along with the vegetable stock. Cook over a medium heat until the stock has absorbed and the quinoa has cooked. This will take approx. 15-20 minutes. Once the quinoa has cooked, set to one side and allow to cool.

 

In a frying pan heat the olive oil and then sauté the spring greens and broccoli for 5 minutes. Stir in the black eyed beans, sun dried tomatoes, pumpkin seeds and cooked quinoa.

 

Serve immediately with a squeeze of lemon juice, olive oil and salt and pepper to taste

Cart

No more products available for purchase

Your cart is currently empty.