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.
Snap pea, quinoa and hemp salad
300g snap peas
100g cooked, cool quinoa
1 small cucumber
1 handful of fresh parsley
3 tablespoons hulled hemp seeds*
1/2 lemon, juiced
extra-virgin olive oil
* In Australia, hemp seeds are available online - http://www.hempgallery.com.au/
1. Shell the snap peas. Combine the peas with quinoa, chopped cucumber and finely chopped parsley.
2. Lightly toast the hemp seeds on a dry frying pan. Toss them in with the rest of the ingredients.
3. Drizzle lemon juice and olive oil over the salad. Toss to mix.