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Easy Peasy Quinoa Salad
Servings: 2
Author: Louise-Claire Cayzer
  • 1/2 cup quinoa
  • 1 tsp Marigold boullion
  • 1 cup frozen peas (or more if you love peas!)
  • Big handful chopped parsley
  • Juice half a lemon
  • Quarter cup of pumpkin seeds
  • Glug of Olive oil
  • Salt & Pepper to taste
  • Half a block of feta (optional!)
  1. First, rinse the quinoa, leaving just enough water in the pot to go to just hitting the top of your first knuckle on your index finger.
  2. Then, add in the Marigold Boullion and put the pot, with a tight lid, on the stove.
  3. Bring the quinoa to the boil, and let boil for 3 mins.
  4. Then, turn off the heat.
  5. Leave the lid on. And DON'T PEEK!
  6. Leave to steam for another 10 mins.
  7. Boil the frozen peas until tender- and quickly rinse them in cold water to stop them cooking and cool them down.
  8. Meanwhile, in a little pan, toast your pumpkin seeds. Just toast them dry and keep an eye on them because they can catch and burn.(Try not to snack on them!! Or make extra because snacking is inevitable)
  9. Then, once everything is steamed, add all the other ingredients into a salad bowl.
  10. Mix- and add extra lemon juice, olive oil or salt & pepper to taste.
  11. Garnish with some extra parsley and pumpkin seeds.
Recipe Notes

I rinse quinoa by putting it in the pot I intend to serve it in, swishing it with water, then tip out as much water as I can without tipping the quinoa down the sink- then repeating a few times.
The last rinse water stays in the pot to cook the quinoa with.