- 100g frozen peas
- juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- ½ small pack mint, leaves only, chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- ½ small pack chives, snipped
- 250g pack ready-to-eat red & white quinoa mix (we used Merchant Gourmet)
Tiny, bead-shaped seeds (although more similarly treated like grains) with a little tail…
- 1 avocado, stoned, peeled and chopped into chunks
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 75g bag pea shoots
Put the peas in a large heatproof bowl, pour over just-boiled water, then set aside.
Pour the lemon juice into a small bowl and whisk in some seasoning. Keep whisking as you slowly add the olive oil, followed by the mint and chives.
Drain the peas and tip into a large serving dish. Stir in the quinoa, breaking up any clumps. Pour over the dressing, then fold in the avocado and pea shoots. Serve immediately.