Naturally delicious real food.

Yellow split pea and courgette quinoa

I made this colourful salad to brighten a particularly depressing wet and grey summer day – this would be amazing for a garden party to accompany lots of lovely cooked things on the bbq!

Quinoa is my new favourite find – pronounced keen-wa, it is a staple in the diet of many South Americans, thought by many to be a grain but actually a seed, it has the hugh advantage of being wheat and gluten free and high in protein. Loved by the Inca’s and increasingly by the western world! Available here now in all good supermarkets.

Yellow split pea and courgette quinoa

Serves 6

  • 100g yellow split peas
  • 250g quinoa
  • 2 yellow courgettes
  • 200g baby tomatoes, mixed colours if possible
  • 3 spring onions
  • 50g basil leaves
  • 1 small green chilli finely chopped (optional)
  • borage flowers to decorate
  • salt and pepper to taste


  • 2 tbsp of good olive oil
  • juice of 1 lemon

Cook yellow peas as per the packet instructions – usually rinse and bring to the boil and then simmer for approx. 40 minutes, ensure that they still have some bite and shape.

Rinse the quinoa in a sieve with running cold water. In a medium saucepan cover the quinoa with as much water again and bring to the boil. Reduce the heat and simmer for 15 minutes, you want the quinoa to still retain some bite. Drain thoroughly and set aside

Cut the courgettes into 1/2 cm discs and then in thirds.

Slice the baby tomatoes into quarters

Chop the onions and basil finely.

Combine all the ingredients with the dressing and decorate with garden flowers, I used borage but nasturtiums look wonderful too.

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Through The Natural Pantry I hope to share with you some of the delicious recipes discovered whilst cooking in my kitchen with produce grown in our garden and the very best natural ingredients.