Quinoa and Pea Salad GF/DF


  • 2 cups homemade chicken bone stock
  • 2 1/2 teaspoons Celtic sea salt
  • 1 cup quinoa, rinsed
  • 3/4 cups frozen peas
  • 3/4 cups baby lima beans or use canned chick peas/garbanzo beans
  • 60g goat or sheep feta cheese, crumbled
  • 1/4 cup fresh mint
  • 1/2 cup watercress
  • 2 teaspoons finely grated lemon zest, plus finely chopped rind
  • 1/4 cup olive oil
  • 1/2 teaspoon freshly ground black pepper


In a medium saucepan, bring the basic chicken bone stock and 1⁄2 teaspoon of the salt to a boil.

Add the quinoa, lower the heat to a simmer, cover the pan, and cook for 15 minutes.  The quinoa will absorb all the water.

Transfer to a large bowl to cool, about 15 minutes.

Meanwhile, in a medium saucepan, bring about 3 cups water and the remaining 2 teaspoons salt to a boil.  Blanch the peas and lima beans in the water for about 1 minute.  Drain the water and immediately submerge the peas and lima beans in a bowl of ice water.  This will stop the cooking process and keep their colour.

Add the blanched peas, lima beans, and the rest of the ingredients to the bowl with the quinoa.

Toss and serve at room temperature or chilled.

Dairy Free, Gluten Free, Recipes