Description
A vibrant and nutritious quinoa recipe featuring fresh green peas, tangy feta cheese, and a zesty lemon-olive oil dressing. Perfect as a light main dish or a flavorful side, this dish is easy to prepare in under 30 minutes using simple ingredients for a healthy and satisfying meal.
Ingredients
Vegetables and Grains
- 2 cup Peas, green, raw
- 1 cup quinoa, uncooked
Liquids & Broth
- 2 cup chicken broth, low-sodium
- 1/3 cup lemon juice
- 1/4 cup olive oil
Cheese & Seasonings
- 1/2 cup feta cheese crumbles
- 2 clove garlic, minced
- 1/2 teaspoon oregano, dried
- 1/4 teaspoon salt
Instructions
- Blanch the peas: In a medium pot, bring several cups of water to a boil. Add the raw green peas and immediately remove the pot from heat. Let the peas sit in the hot water for 1-2 minutes until they turn bright green. Quickly rinse them with cold water to stop cooking, then drain and set aside.
- Cook the quinoa: Rinse the quinoa under cold water if desired to reduce bitterness. In the same pot, bring 2 cups of low-sodium chicken broth to a boil. Add the quinoa, cover with a lid, and reduce the heat to maintain a low boil. Cook for about 15 minutes until the quinoa is tender and the liquid is absorbed. Remove from heat and let it rest covered for 5 minutes.
- Prepare the vinaigrette: While the quinoa cooks, whisk together the lemon juice, olive oil, minced garlic, dried oregano, and salt in a small bowl until well combined to create a zesty dressing.
- Combine and serve: Fluff the rested quinoa with a fork to separate the grains. Gently mix in the blanched peas, the lemon-olive oil vinaigrette, and crumbled feta cheese. Stir until evenly combined and serve warm or at room temperature.
Notes
- Rinsing quinoa before cooking helps remove its natural bitterness.
- Replace chicken broth with vegetable broth to make this recipe vegetarian.
- Adjust salt according to your broth’s sodium level and personal taste.
- Can be served warm or chilled as a refreshing salad.
- Add fresh herbs like parsley or mint for extra flavor.
