Pea, edamame and quinoa salad with mint

Ingredients

For 1 serving

• Peas100 g
• Edamame150 g
• Quinoa30 g
• Cucumber80 g
• Mint4 g
• Pumpkin seeds10 g
• Extra virgin olive oil1 tablespoon
• Lemon juice1 tablespoon
• Saltto taste

Contains: soy,

In season: April – June

Method

1. Bring two small pans of salted water to the boil. Rinse the quinoa in a fine sieve and cook it for 12 minutes, until the grains show their little white sprout; drain and spread it on a plate to cool.
2. In the other pan blanch the peas and shelled edamame for 4 minutes, until tender but still bright green; drain and plunge them straight into cold water to stop the cooking.
3. Meanwhile wash the cucumber and dice it into about 1 cm pieces; chop the mint leaves.
4. Toast the pumpkin seeds in a small dry pan over medium heat for a minute, until they start to pop.
5. Combine the quinoa, peas, edamame, cucumber and mint in a bowl; dress with the oil, lemon juice and salt and finish with the pumpkin seeds.