I often pick up seasonal produce from the markets without knowing exactly what I might use it for. To me, fresh ingredients are all the inspiration I need to get thinking about recipes and start cooking!
This past weekend, I picked up a big bag of gorgeously green snap peas from the market, along with a ton of other fresh vegetables, of course. I really wanted to embrace the beautiful flavour of these peas and to do that, the best way to enjoy them was raw.
I've combined some left-over quinoa, fresh parsley from my kitchen garden, a cooling and alkalising cucumber and some nutrient-rich hemp seeds to make this delicious lunch salad. Lightly drizzled fresh lemon juice and good olive oil is all you need to enjoy these summer flavours.
Prep: 20 mins
Cook: 15 mins
Yields: 2 servings
1Shell the snap peas. Combine the peas with quinoa, chopped cucumber and finely chopped parsley.
2Lightly toast the hemp seeds on a dry frying pan. Toss them in with the rest of the ingredients.
3Drizzle lemon juice and olive oil over the salad. Toss to mix.
Credit to http://www.scandifoodie.blogspot.com.au/