Quinoa, Pea, Corn and Carrot Salad

Ingredients

• Quinoa1/4 cup (50 g)
• Peas1/4 cup (50 g)
• Green Beans1/2 cup (50 g)
• Corn1/4 count (63 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)
• Carrot1/2 medium (30 g)

Instructions

1. 1

   Step 1

   Wash the quinoa three times and pu in a pot with salted water. You will use two parts of water for one of quinoa.

2. 2

   Step 2

   Cook the quinoa over high heat. Once boiling, cover and let cook for 10-15 minutes over medium-low heat.

3. 3

   Step 3

   In the meantime, boil water in another pot. Cut off the ends of the green beans and then cut into pieces.

4. 4

   Step 4

   Peel the carrot and dice. Shell the corn and set aside.

5. 5

   Step 5

   Once boiling, add the corn and let boil for 12-15 minutes.

6. 6

   Step 6

   Six minutes before removing, add the remaining vegetables and let cook for the remaining time.

7. 7

   Step 7

   Once the vegetables are cooked as desired, remove, drain and mix with the quinoa.

8. 8

   Step 8

   Season with olive oil, lemon juice, salt and pepper to taste. Mix well and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Quinoa, Pea, Corn and Carrot Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.