Pea-cucumber-rolls with quinoa salad

Name: Pea-cucumber-rolls with quinoa salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 150 g frozen peas; 50 g Quinoa; 7-10 Tbsp salt, pepper; 100 g Sweet peas; 1 Cucumber; 1 Garlic clove; 6 Stem(s) Mint; 5 TABLESPOONS Lemon juice; 3 TABLESPOONS Olive oil

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

150 g frozen peas
50 g Quinoa
7-10 Tbsp salt, pepper
100 g Sweet peas
1 Cucumber
1 Garlic clove
6 Stem(s) Mint
5 TABLESPOONS Lemon juice
3 TABLESPOONS Olive oil

Directions

1
Defrost the peas. Cover the quinoa and cook it in 100 ml of boiling salted water at low heat for about 20 minutes. In the meantime, clean and wash the mangetouts and cut them into fine strips. Wash the cucumber and cut in half lengthwise.
2
Peel 4 nice slices lengthwise with a peeler and put them aside. Finely dice approx. 100 g of the remaining cucumber (use the rest of the cucumber for e.g. smoothie, see page 90). Drain the quinoa and let it cool down a little.
3
For the vinaigrette, peel the garlic and chop very finely. Wash the mint, shake dry and chop the leaves. 1⁄3 Mix the mint with 4 tbsp. lemon juice, garlic, a little salt and pepper. Fold in the oil.
4
Mix the vinaigrette with quinoa, snow peas and diced cucumber.
5
Finely puree peas and the rest of the mint with a hand blender. Season to taste with salt, pepper and about 1 tbsp. lemon juice. Spread the 4 cucumber slices with pea puree and roll them up. Arrange cucumber rolls with quinoa salad.