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Quinoa Salad with Peas and Mint

by The Happy Pear


This salad is packed with flavour and bright vibrant colours. Quinoa has the full spectrum of amino acids, so it’s a complete protein and is great for lunch or post-training. This salad lasts for up to four days once refrigerated. If you don’t have quinoa, it works great with couscous or brown rice too.

Preparation time
5 Minutes
Cooking time
20 Minutes


Serves 4 to 6 People

  • 300g quinoa or couscous
  • 600ml water
  • 100g frozen peas, thawed
  • 50g fresh mint, finely chopped
  • 50g rocket or mixed baby salad leaves
  • handful of dried goji berries
  • handful of cashew nuts
For the dressing:
  • 80ml olive oil
  • 4 tbsp soy sauce or tamari


1. Put the quinoa and water in a pot set on a high heat. Bring to the boil, then reduce the heat and simmer until the water has nearly all been absorbed, which should take 12 to 15 minutes. Remove the pot from the heat, put the lid on and leave to sit for 5 minutes to fluff up the quinoa.

2. Meanwhile, whisk the olive oil and soy sauce together in a cup.

3. If you want to eat the salad for lunch the next day or if you want it to last for a few days, let the quinoa cool completely before fluffing it up with a fork and mixing in the remaining ingredients. Drizzle over the dressing and mix well, then serve.

Tip: To make this salad last longer, store the dressing separately and add it right before serving.

SuperValu Fresh Mint
1 in trolley
SuperValu Cashew Nuts
1 in trolley
SuperValu Olive Oil
1 in trolley
SuperValu Goodness Goji Berries
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