SUMMER BUDDHA BOWL – COURGETTE, EDAMAME, PEAS & MINT WITH LEMON VINAIGRETTE
Serves 2. GF, NF
75g edamame beans
50g peas Handful of mint
Handful of salad leaves
1 lemon, juiced
2 tbsp olive oil
1 tsp Dijon mustard
1 garlic clove, crushed
Cook the quinoa in stock according to packet instructions.
Use a peeler to cut thin slices of the courgette.
Defrost peas in warm water.
Make the dressing by whisking all ingredients in a bowl.
To serve, place the quinoa and salad leaves into a shallow bowl, add the vegetables and pour over the dressing.