Broccoli, pea and quinoa salad
This filling salad with broccoli, peas, broad beans, brown rice and quinoa for a satisfying main or side. Finish with fresh lemon and caper dressing
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Food processor
- Saucepan
- Iced water bowl
- Mixing bowl
- Fork
- Kitchen towel
- Colander
- Measuring spoon
- Chef's knife
- Cutting board
- Stove
Ingredients
- 1 cup fresh flat-leaf parsley leaves
- 1 cup fresh mint leaves
- 1 clove garlic, crushed
- 1½ tablespoons baby capers
- ⅓ cup (80ml) lemon juice
- ⅓ cup (80ml) extra virgin olive oil
- 1 cup (150g) frozen broad beans
- 150 grams sugar snap peas, trimmed, halved lengthways
- 1 cup (120g) frozen peas
- 2 x 250g (8oz) packets microwave brown rice and quinoa blend
- 1 medium head broccoli (350g), cut into florets
- 1 large fennel bulb (550g), shaved
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