Mint and Pea Quinoa Salad

Mar 12, 2019 | Recipes

I think everyone is excited for spring and all the fresh new foods that will be popping up!  Although there’s not a lot of fruits in season yet, there are a lot of green things popping up soon!  These green foods are a perfect way to detox the liver and get your body ready for spring!


Mint and pea quinoa salad

1 cup quinoa, rinsed uncooked
2 cups low sodium veggie broth
½ cup diced red onion
1 cup blanched fresh peas (frozen peas can be substituted)
2 tablespoon of fresh mint, chopped fine
1 tablespoon fresh parsley, chopped fine
3 tablespoons Champagne vinegar or white balsamic vinegar
2 teaspoons local honey
2 tablespoons extra virgin olive oil
Sea salt and fresh cracked pepper to taste
In a saucepan, bring broth and quinoa to a boil. Lower heat to a simmer. Cook until water evaporates and quinoa has bloomed. Set quinoa aside to cool.

In a small bowl, combine vinegar, mint, parsley, honey, salt and pepper. Whisk in the olive oil.

In a large bowl mix cooked and cooled quinoa, onions, blanched peas and dressing. Add more salt and pepper if needed. Chill salad before serving.

*edibleindy.comCheck out this spring recipe from Bodies On Point perfect for spring- pea and mint quinoa salad