Serves 4 as a side dish

2.5 cups of cooked white quinoa (always soak and rinse quinoa thoroughly before cooking, I also like to a bouillon cube after it reaches a boil)

1.5 cups of peas (brought to the boil then allowed to cool

2/3 cups of flat leaf parsley, finely chopped

1/2 cup of cherry tomatoes, halved

1/2 red onion, finely chopped

1/3 cup of almonds, roughly chopped

1 lebanese cucumber, chopped

(kalamata olives or crumbled goats cheese would also be tasty additions to this dish)


1 garlic clove, finely chopped

Juice of 1 lemon

2 tablespoon extra virgin olive oil

salt and pepper                  


After the quinoa and peas have cooled, combine all the salad ingredients in large bowl. Make the dressing in a separate bowl before pouring over the salad and tossing well. Serve as a side to any protein.