This is one of my favourites salads to make, and a favoured way to prepare quinoa.
This light vegetarian fare is also filling, easy-to-assemble and nutritious, and with these near melting temperatures, the stove gets a bit of break.
Of course, you have to cook the quinoa, but that takes no time or it can be made ahead of time.
I cheat a little with this recipe, I use a few tablespoons of La Bomba, a hot antipasto spread that comes in a jar, it’s really good stuff, it’s basically a vegetable sauce; the heat is subtle and it impacts a rich savoury flavour.
It’s available in Italian grocery stores or you could make your own; saute finely diced red peppers, chiles, eggplant, mushroom, olives, carrots, sundried tomatoes in a bit of olive oil, add a splash of wine vinegar then toss in some oregano, salt and pepper to taste and viola! La Bomba!
I use two varieties of quinoa here for texture, black quinoa adds a bit of earthiness and colour and holds its shape better.
The onions and carrots add crunch, when it’s all assembled, I toss the salad in a refreshingly light and simple vinaigrette.
This quinoa, peas and carrots salad is so hearty and bright; it’s literally the taste of summer.
I just can’t get enough of it, when I first made it we were in the depths of an endless winter and I imagined summer with every bite.
Now that it’s summer, this fresh and colourful salad feels just right; makes me wish I could eat it everyday.
Quinoa, Peas and Carrots Salad
- 1 cup (regular) white quinoa
- 1 cup black quinoa
- 2 – 2 1/2 cups of water
- 1 tablespoon coconut oil
- 1/2 teaspoon salt
- 2 cups frozen peas
- 1 medium red onion, chopped
- 1 large green pepper, chopped
- 2 medium carrots, chopped
- 4 tablespoons hot antipasto spread (La Bomba)
- 3 tablespoons champagne vinegar (rice vinegar or white wine vinegar)
- 2 tablespoons olive oil
- 1 teaspoon maple syrup
- 1 tablespoon herbes de Provence
- Salt to taste
- Pepper to taste
- Parsley, chopped (for garnish)
- Rinse both types of quinoa thoroughly, drain and transfer to a saucepan, add water, coconut oil and salt
- Bring to a boil on medium heat, then lower heat and let it simmer until cooked and all the liquid is absorbed, fluff with a fork when done
- * Rice cooker option: rinse quinoa, add to rice cooker with water, coconut oil and salt, stir and set to cook per the machineâ€™s instructions, fluff with a fork when machine shuts off
- Bring water to a boil in a small saucepan, add peas, stir and cook for about 5 minutes, drain and set aside. Or cook peas on high in a microwave for about 5 minutes
- Combine quinoa, peas, onions, pepper and carrots in a large mixing bowl
- Stir in antipasto spread and mix well
- Whisk vinegar, olive oil, maple syrup and herbes de Provence in a separate smaller bowl or cup
- Pour dressing over quinoa and toss to coat completely
- Add salt and pepper to taste and mix well
- Garnish with parsley and serve