Green Spring Salad with Quinoa and a Lemon Mustard Dressing {vegan}

Green Spring Salad with Quinoa and a Lemon Mustard Dressing {vegan}
from Delicious Everyday

You need 13 Ingredients
Showing 3 out of 6 Steps
  1. Remove the broad beans from their shell and trim the sugar snaps and snow peas. Bring a saucepan of water to a boil and fill a large bowl with cold water and throw in a couple of ice cubes. Add the snow peas, sugar snaps and broad beans to the boiling water and cook for 1 minute. Use a slotted spoon to remove them from the water and place in the bowl of iced water. Now cook the peas, for 1 to 2 minutes and place in the iced water.
  2. Place the poppy seeds in a small frying pan over a low heat and toast for 2 to 3 minutes. Leave to cool.
  3. Rinse the quinoa under cold running water for a few minutes, swriling the seeds with your fingers to make sure they are well rinsed to remove their bitter coating. Drain and place in a small saucepan with 1 cup of water over a high heat. Bring to a boil, cover with a lid, and reduce to low and cook for 13 to 15 minutes. When the quinoa is cooked remove from the heat and leave covered while you prepare the rest of the ingredients.

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