Quinoa is a power plant protein – one of THE BEST whole grains on the planet! A naturally gluten-free grain, cultivated thousands of years ago and considered sacred to the ancient Incas, quinoa is one of few plant-based, complete protein sources. The classic combination of mint and peas paired with an incredibly easy dressing (all you need is 1 lemon, salt, pepper, oil and balsamic), makes this recipe fast and simple. I added a small amount of cranberries and walnuts for texture and a nutty sweetness.
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Mint & Thyme Quinoa with Organic Peas
- Total Time: 30 minutes
- Yield: 4 1x
Description
Quinoa is a power plant protein – one of THE BEST whole grains on the planet! A naturally gluten-free grain, cultivated thousands of years ago and considered sacred to the ancient Incas, quinoa is one of few plant-based, complete protein sources. The classic combination of mint and peas paired with an incredibly easy dressing (all you need is 1 lemon, salt, pepper, oil and balsamic), makes this recipe fast and simple. I added a small amount of cranberries and walnuts for texture and a nutty sweetness.
Ingredients
- 1 cup (240 ml) quinoa, rinsed and drained*
- 1 3/4 cup (420 ml) water + 1 tbsp for peas
- 1/2 tsp sea salt
- 1 cup (240 ml) organic frozen peas
- 25 fresh mint leaves (about 3 to 4 stems), sliced twice through or torn
- 2 sprigs fresh thyme, leaves removed
- 6 sprigs fresh parsley, roughly chopped (more to taste)
- 2 tbsp cranberries (slightly sweetened), finely chopped
- 2 tbsp walnuts, roughly chopped
For Dressing
- 1/8 tsp fresh ground pepper (about 5 full turns of a pepper mill)
- 2 generous pinches sea salt
- 8 tsp lemon juice (1 lemon required)
- 1 tsp extra virgin olive oil
- 1 tsp balsamic vinegar
Instructions
- In a heavy bottomed saucepot heat rinsed and drained quinoa over medium-high heat until it becomes slightly golden brown. Add salt, water, and bring to a boil. Lower to a simmer and cook, covered, for 20 minutes. Uncover, fluff with a fork, and transfer to a large mixing bowl.
- Place peas along with 1 tbsp of water in the same sauce pot and cook over high heat a minute or two until cooked through. Remove, drain any excess water, and transfer peas to quinoa mixing bowl. Add all remaining ingredients (apart from dressing) and stir to incorporate.
- Place all dressing ingredients into a small mixing bowl and whisk to incorporate. Drizzle over quinoa and stir with a wooden spoon to combine. Enjoy!
Notes
- I recommend quinoa from Alter Eco which supports Bolivian farmers who have been growing this grain for centuries, and is organic and 100% fair trade.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
Find it online: https://honestcooking.com/mint-thyme-quinoa-with-organic-peas/
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Frequently Asked Questions
Why does the recipe toast the quinoa dry before adding water?
The instructions say to heat the rinsed and drained quinoa over medium-high heat until it becomes slightly golden brown before adding the salt and water. Dry-toasting deepens the grain’s nutty flavour and helps the cooked kernels stay separate and fluffy rather than sticky after the 20-minute covered simmer. 
Why does the quinoa need to be rinsed before cooking?
The ingredient list marks quinoa with an asterisk, signalling it should be rinsed and drained. Quinoa has a natural bitter coating called saponin on its outer hull; rinsing removes it and prevents the cooked dish from tasting soapy or bitter.
What do the cranberries and walnuts add to this dish?
The article explains that the 2 tablespoons each of cranberries and walnuts were added specifically for texture and a nutty sweetness — they are not just garnish but a deliberate contrast to the soft peas and herbs in the salad.
