Spring Green Salad with Quinoa and a Lemon Mustard Dressing

This gorgeous vibrantly green spring salad recipe is vegan and gluten-free and is the perfect way to celebrate the best of spring greens.

1 cup quinoa
1 cup water
1 tbs poppy seeds
100g (3½ oz) snow peas
100g (3½ oz) sugar snap peas
100g (3½ oz) broad beans
100g (3½ oz) peas (frozen is fine)
½ cup mint leaves, roughly torn

DRESSING:
1 tsp Dijon mustard
2 tbs lemon juice
¼ cup extra virgin olive oil
salt and pepper

View the full recipe at Delicious Everyday →