Shopping Cart

PEA & MINT QUINOA PILAF WITH PARMESAN

Posted by Eleanor Ozich on

Today, I enjoyed this simple pea and mint quinoa pilaf topped with a free range fried egg. Incredibly quick to throw together, simply cook the quinoa and peas in stock (I like to use home made) then toss with a large handful of roughly chopped mint, parsley and basil. Add a large drizzle of extra virgin olive oil, juice of a lemon, and a pinch of sea salt and some freshly ground black pepper.

Older Post Newer Post


0 comments

Leave a comment

Please note, comments must be approved before they are published