100 g frozen peas
juice 1 lemon
2 tbsp olive oil
½ small pack mint, leaves only, chopped
½ small pack chives, snipped
1 avocado, stoned, peeled and chopped into chunks
75 g bag pea shoots
250 g freshly made quinoa
- Put the peas in a large heatproof bowl, pour over just-boiled water, then set aside.
- Pour the lemon juice into a small bowl and whisk in some seasoning. Keep whisking as you slowly add the olive oil, followed by the mint and chives.
- Drain the peas and tip into a large serving dish. Stir in the quinoa, breaking up any clumps. Pour over the dressing, then fold in the avocado and pea shoots. Serve immediately.