Crunchy Mustard SaladServes 2
Mains

Crunchy Mustard Salad

Serves 2

Meal Prep

This delightful dish combines crisp sugarsnap peas, fluffy quinoa, and a zesty mustard dressing. It's a refreshing and nutritious option that's perfect for lunch or as a side dish.


Ingredients:

  • 150G QUINOA

  • 300G CARROTS

  • 200G SUGARSNAP PEAS

  • 2 RED PEPPERS

  • 2 TBSP. DIJON MUSTARD

  • JUICE OF 1 LEMON

  • 1 TBSP. AVOCADO OIL

  • 1 TBSP. APPLE CIDER VINEGAR

  • 2 TBSP. EXTRA VIRGIN OLIVE OIL

  • MALDON SEA SALT

Method:

  1. Thinly slice the red peppers and sugar snaps into matchsticks. Leave to one side

  2. Heat a pan with the avocado oil and a pinch of salt. Thinly slice the carrots and cook for 10 minutes

  3. Prepare the dressing: whisk together the mustard, lemon juice, apple cider vinegar and extra virgin olive oil

  4. Add 1 tbsp. of the dressing to the carrots. Cook for a further 10 minutes while preparing the quinoa

  5. Wash quinoa in a sieve. Place in a pot with 450ml of water, a pinch of salt and the bay leaf

  6. Bring to the boil then leave to simmer for 12-15 minutes, until all the water is absorbed and the quinoa cooked

  7. Mix the cooked quinoa, roasted carrots, sugar snaps and peppers with the rest of the dressing