The peas have beautiful flowers and they are tasty too.
I love to have fresh lettuce from the garden. I really like the purple one.
On hot days, I like to prepare a cold meal.
Ingredients:
- 100 g of organic tricolor quinoa
- 150 g of fresh spring purple lettuce
- 150 g of asparagus
- 1 tablespoon of olive oil
- 3 spring onions
- pea flowers
- a bunch of parsley
- a tablespoon of soya sauce
- 2 tablespoons of olive oil
- 1 tablespoon of balsamic vinegar
- 4 tablespoons of roasted sunflower seeds
Preparation:
- Cook quinoa according to the instructions on the package. Wash and drain it before cooking.
Let it cool down. - Wash and drain the lettuce. Chop the spring onions. Mix it together with quinoa, spring onions, pea flowers and parsley leaves.
- Snip off the wooden part of the asparagus. Roughly chop them.
- Heat up a tablespoon of olive oil in a pan and roast the asparagus.
Add them on the top of the salad. - Add some roasted sunflower seeds on top of it.
- Prepare vinaigrette mixing soya sauce, olive oil, balsamic vinegar and a pinch of salt. Drizzle it over the salad.
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This is so pretty and the ingredients are great together. I would put this on a Michelin star table.
That's really kinnd @carolynstahl! ☺️
I love pea flowers and the tips of broad beans so much! My hubs doesn't like quinoa, sigh. This is such a pretty salad! Love the colours in it.
Yes quinoa does have a special taste, I can understand not everyone likes it.
Oh yes, the tips of the broad beans are so nice to use in the dishes! 😌
In the past, I tried to cook pea flowers, but the results is really bitter. I dunno the wrong thing. Maybe I cook the old flowers?
I assume you mean the butterfly pea flowers? I saw the recipes but I never tried it because it's not a tradition to grow them here. I would love to try. I actually never yet try to cook any pea flowers, I usually add them fresh to my dishes and they don't really have a special taste like that.
Good food good life
Exactly! 😊