Last night, I was blessed with the opportunity to host a workshop on clean eating. Knowing that I wanted to provide this beautiful group of women with tasty and “clean” snacks, I decided to try something new.
I picked up some fresh mint earlier in the week and knew that I wanted to incorporate it into one of the dishes. So, I decided to take a favorite, basic quinoa dish of mine and flare it up with some minty flavor.
You will need:
1 cup quinoa, uncooked
1 cup green peas
½ cup fresh mint, chopped
Juice from ½ a lemon
¼ cup olive oil, plus a drizzle for cooking the quinoa
1-2 cloves garlic, grated
Make sure to rinse the quinoa thoroughly before adding it to the cooking water – quinoa contains a natural pesticide that needs to be rinsed off to prevent it altering the flavor. Cook quinoa according to package (usually 1:2 ratio of quinoa to water). I like to use half vegetable broth as the liquid to add some flavor to the quinoa.
Place quinoa, water, about 1-teaspoon sea salt and a drizzle of olive oil in the water and bring to a boil. Once boiling, cover and turn heat to low.
When quinoa is done cooking and all water is absorbed (about 15-20 minutes), let it sit, covered, for another 5-10 minutes – this helps prevent the quinoa from being mushy.
If peas are frozen, place them over the quinoa while it is cooling – this will thaw them. Once thawed, place quinoa and peas in a mixing bowl.
Add mint, lemon juice, grated garlic, ¼ cup olive oil, and sea salt to taste. Mix everything together and the dish is ready to be served.
This combination stays great in the fridge for a few days, so it can be made ahead of time.
I hope to see you in 2 weeks when I host part 2 of my “Summer of Health” series.
with love and minty freshness,