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CLEAN, wash and thinly slice a handful of radishes. CLEAN the little gem and pat it dry, or use a salad dryer for this. Cut the lettuce in big chunks. SQUEEZE out the juice of 1/2 a lemon into a small bowl.
Now for the fun part: spiralize the zucchini. If you don't happen to own a spiralizer, you can also slice the zucchini julienne (thin, long strips).
FINELY dice the shallot, if you want to know more about how to properly dice onions, click on this link: dice onions like a pro!
Put the medium-sized pan on high heat, pour in half a litre of vegetable stock. When the stock almost comes to a boil, add in the quinoa. BOIL the frozen peas for about 10 minutes in a pan with water and salt.
You can skip this step, but we think it's more delicious to quickly blanche the spiralized zucchini. Just needs a few minutes to soften up. Cook the quinoa according to package, drain using a colander or strainer.
ADD peas, pine nuts, lettuce, shallot, spiralized zucchini and radishes to a nice big bowl. Pour over a little bit of olive oil and lime juice then mix it together.
Season with salt and pepper. Optional: slice a few pre-cooked red beets into quarters and serve them next to this quinoa salad.