Quinoa Spring & Summer Salad (Gluten Free) - cooking recipe

Ingredients

1/2 cup peas (fresh, or frozen plus 2 cups boiling water)
3 cups cooked quinoa, cooled
1 cup red bell pepper, diced
1/4 cup green onion, thinly sliced (spring onions)
1/2 cup cucumber, seeded and diced
1/4 cup green pistachios, shelled
1/4 cup hempseed nuts, shelled
3 tablespoons fresh parsley, chopped (or sub cilantro or basil or..?)
1/4 teaspoon sea salt

Preparation

If using frozen peas: In a bowl soak the peas in the boiling water, set aside until they have warmed through. Drain and pat dry.
In a large salad bowl combine the peas with the remaining ingredients, plus 1/4-1/2 cup of dressing, (your fave or try Recipe #431876). Toss well.
Serve immediately or refrigerate until you're ready to serve.