Quinoa, zucchini and pea salad
Try this wholesome salad on its own or on the side. It's delicious and healthy!
Recipe from Jar Salads: 52 Happy, Healthy Lunches by Alexander Hart, published by Smith Street Books, RRP $35.
Lemon and thyme dressing
1½ tablespoons extra-virgin olive oil
1½ tablespoons lemon juice
1 teaspoon honey
1 teaspoon thyme leaves
65 g (1⁄3 cup) quinoa
1 zucchini (courgette), peeled into strips
50 g (1⁄3 cup) cooked peas
30 g toasted almonds, roughly chopped
Handful each of mint & parsley, to fill
1. Mix together the dressing ingredients.
2. Put quinoa in a saucepan with 170 ml (2⁄3 cup) cold water. Cover, bring to the boil, then reduce the heat to low and simmer for 10–12 minutes, or until water is absorbed.
3. Layer the ingredients in a jar as shown below.
Photography © 2016 Hannah Keolmeyer