Salad of quinoa, soy beans and peas
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Serves:     people
Notes from Anna

A healthy, high protein dish  perfect for vegan and gluten free diets.  It's definitely worth making it with fresh peas when in season, but frozen peas work well too.



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  1. Rinse the quinoa, place in a bowl, cover with water and leave to soak for about 10 minutes.
  2. Rinse the quinoa again, place in a saucepan and cover with water. Bring to the boil then simmer for about 15 minutes.
  3. Meanwhile, shell the peas, peel and dice the avocado. Put the avocado in a bowl and drizzle with the lemon juice.
  4. Crush the cumin seeds lightly in a pestle and mortar and add to the bowl.
  5. Bring a pan of salted water to the boil. Blanch the soy beans and peas for a couple of minutes. Drain and add to the bowl with the avocado.
  6. Wash and dice the cucumber. Wash and roughly chop the coriander. Add them both to the other ingredients.
  7. Drain the quinoa. Rinse under cold water and add to the bowl.
  8. Drizzle the salad with olive oil and sprinkle with a little salt. Combine all the ingredients thoroughly and serve.

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