This Salad is absolutely delicious and so simple to make. As the weather gets warmer and the stovetop becomes less appealing, chilled meals are a life saver. I love to have this sitting in the fridge ready for lunch or dinner for whenever i’m hungry or too busy to prepare anything.
It’s flavours are so summery and fresh, with the thyme and cherry tomatoes. The tang of the Balsamic vinegar really gives it an edge that’s unexpected which is balanced by the sweetness of the peas. It instantly transports me to outdoor summer meals, picnics and barbecue days. It works so well to please different palates and is a great side dish or main meal. So all in all, it’s a crowd pleaser.
2 Cups Quinoa
4 Cups Water
1 cup Peas
1 cups Cherry Tomatoes
1 Tbsp Fresh thyme
3 Tbsp Balsamic Vinegar
2 Tbsp Tahini
Salt & Pepper
- Cook the quinoa in the 4 cups of water (1:2), this will take about 20 minutes
- In the last few minutes of cooking (the water should be absorbed) add in the peas, just until the quinoa is cooked. The residual heat will keep cooking the peas
- Once cooked, add in the rest of the ingredients, except for the tomatoes, and mix it until well combined
- Finally add in the tomatoes, quartered
- Chill and serve :)