670
Calories
25g
Protein
29g
Fat
78g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Olive oil - 15 ml (1 tbsp)
- Lemon juice - 15 ml (1 tbsp)
- Salt and pepper - 0.3 g (1 pinch)
- Dijon mustard - 2.5 g (0.5 tsp)
- Quinoa, cooked - 140 g
- Walnut - 10 g (10 whole)
- Parsley, finely chopped - 20 g (2 tbsp)
- Peas, fresh - 200 g
- Clementine - 74 g (1 whole)
How to make:
- Cook the quinoa in two parts water. When it is nearly cooked, turn off the heat and put the lid on the pan, leave for 10 minutes then fluff the quinoa up with a fork
- Thaw the peas if using frozen, finely chop the parsley and mix the dressing in a small bowl, combining the olive oil, lemon juice, dijon mustard and salt and pepper to taste
- Combine the quinoa, parsley, peas, mix to combine, cramble over walnuts and pour over the dressing
