Pea and Mint Quinoa Salad

Quinoa (pronounced keen-wah) is not a common item in most kitchens, certainly not mine but I have eaten a fair share of it from the fine foods cafe across from work and also had the chance to cook it recently. I must say, first time cooking an ingredient that is foreign to me has turned out better than expected and absolutely delicious!

A bit more info on quinoa; it's an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked.

Pea and Mint Quinoa Salad

INGREDIENTS

1 cup of quinoa

peas

goat's cheese

fresh mint

DRESSING

olive oil

salt and pepper

apple cider vinegar

coriander

a bit of dijon mustard

garlic

*Note: I got this recipe online and it had no measurements at all except the 1 cup of quinoa so put in as much or as little depending on feel :)

METHOD

1. Cook the quinoa according to the instructions on the packet.
2. Drain well after cooking for a few minutes.
3. Cover the quinoa and chill in the fridge.
4. Boil some water and blanch the peas in it for a few minutes.
5. Allow the peas to cool, cover and chill in the fridge.

To make the dressing...

1. Mix salt, mustard, crushed garlic, chopped coriander together in a little bowl with a splash of the apple cider vinegar.
2. Add olive oil, slowly then whisk. Add more oil if required. Be careful not to add too much oil, just add bit by bit until you have a good ratio. The dressing should look creamy, not separated.
3. Taste, add more of anything you like, the dressing is best a little on the salty side.

Finally...

1. Chop loads of fresh mint and add to the quinoa.
2. Crumble as much goat's cheese as you like in.
3. Add the peas and then mix well.
4. Pour the dressing on top, make sure you don't put too much till its soggy.

Last but not least, ENJOY! :)