A Perfect Pantry

INGREDIENTS

• 2 cups quinoa, cooked
• 1 bunch broccolini
• 150gm green beans
• 1 bunch asparagus
• 150g sugar snap peas
• 1550g snow peas
• 150g feta
• ½ cup pistachio nuts, roasted

DRESSING

• !00ml olive oil
• ½ bunch thyme, chopped
• 1 tbsp Dijon mustard
• 1 tbsp white wine vinegar
• A pinch of salt
• A pinch of pepper

DIRECTIONS

1. Place cooked quinoa in a large bowl.
2. Bring a pot of water to the boil with a pinch of salt. Add the broccolini and cook for 4 minutes, then remove and refresh in cold water. Add the beans and asparagus to the boiling water and cook for 3 minutes, then remove and refresh in cold water. Add the snow peas and sugar snap peas to the boiling water and cook for 2 minutes, then remove and refresh in cold water.
3. Once all the vegetables are cool, mix them in with the quinoa.
4. To make the dressing, add the oil, thyme, mustard, vinegar, salt and pepper in a bowl and whisk together.
5. Pour dressing over the quinoa mixture and combine well.
6. Garnish the salad with crumbled feta and toasted pistachio nuts.

 

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Kambrook Pressure Express Pressure Cooker
• Pressure Express Digital Pressure Cooker