Quinoa, Buckwheat, Snap pea salad

Quinoa, Buckwheat, Snap pea salad

Serves 2 as hearty main or 4 as side salads

¼ c quinoa

¼ c buckwheat

1 cup water or stock

1 c chickpeas (dried and soaked, or canned)

Handful snap peas - sliced thinly

1-2 spring onions chopped green and white

½ bunch kale chopped

½ c greek yogurt

Handful herbs - parsley, dill, coriander - chopped

½ lemon - juiced

Salt and pepper to taste

Handful almonds - chopped and lightly toasted or raw

Once quinoa mix has cooled, add chickpeas, snap peas,

spring onions, kale. Season with salt and pepper, and

a drizzle of olive oil. I like to massage the kale with my

hands to “tenderise” it, but it's not necessary.

Add chopped herbs to yogurt, season with lemon,

salt and pepper. Adjust as necessary.

Place in serving bowls and sprinkle with toasted

almonds and a dollop of yogurt sauce and chilli.