Minty Mushy Pea Quinoa Salad with Feta & Crispy Red Onions
 
Cook time
Total time
 
Traditional mushy peas, or at least the ones I've had, have quite a bit of butter. I've nixed the butter in this dish and you won't miss it. The mint and shallots give the peas enough flavor and the feta packs a creamy punch.
Author:
Serves: 4
Ingredients
  • Minty Mushy Peas:
  • 2 and ½ cups frozen peas
  • 3 tablespoons chopped shallots (approx. 2 small shallots)
  • ½ cup chopped fresh mint leaves
  • 2 tablespoons olive oil
  • Kosher salt and black pepper, to taste
  • Quinoa Salad & Onions:
  • 1 cup quinoa
  • ½ red onion, thinly sliced
  • ½ cup almond flour
  • Kosher salt and black pepper, to taste
  • 3 tablespoons olive oil
  • 4 ounces crumbled feta cheese
Instructions
  1. Minty Mushy Peas:
  2. Heat olive oil in a medium pan over medium heat. Add the peas, shallots and mint leaves. Cover and steam for five minutes. Transfer to a food processor and pulse until smooth. Season with salt and pepper, to taste. Set aside.
  3. Quinoa Salad & Onions:
  4. Cook quinoa according to package directions. Set aside.
  5. Season the almond meal with salt and pepper. Toss the onions slices in the almond flour. Because I didn't do a liquid coating first, the almond flour won't completely stick to the onions, but it will stick enough for some crispy flavor. Heat three tablespoons olive oil in a medium skillet and fry the onions for 5-6 minutes or until they're starting to brown and crisp. Drain on a paper towel.
  6. Add the quinoa to a large bowl. Top with the mushy peas, feta and crispy onions. Toss to combine and serve warm or room temperature.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/minty-mushy-pea-quinoa-feta-crispy-red-onions/