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Toasted Quinoa, Spring Greens and Black Eyed Pea Salad


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




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


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