Peas

Quinoa Salad with Peppers and Peas
(from Brigitte Oland)

1 ½ cups quinoa
3 cups water or vegetable broth
1 red pepper, finely diced
1 cup frozen peas, boiled for one minute
2 Tbsp (or to taste) of whatever fresh herb you have on hand.

Dressing:
Juice & zest of one lemon
2 Tbsp olive oil
½ Tbsp honey or maple syrup
Sea salt & pepper

Put quinoa and water in a medium pot. Cover and bring to a boil, reduce heat to medium low and cook until water is absorbed (about 20 minutes). Remove from heat and fluff with a fork. Scrape into a bowl. Add the pepper and peas to the quinoa and toss with dressing. Season with a pinch of salt and pepper.

Variations:
Shave red cabbage overtop before serving.
Add finely diced mango instead of the peas.
Add chopped baby spinach or arugula.
Add ½ cup of feta

Chow Mein

6 oz chow mein noodles
½ cup low sodium chicken stock
1 Tbsp soy sauce
1 Tbsp hoisin sauce
12 oz raw shrimp, peeled and deveined (or chicken, cut into strips)
1 Tbsp canola oil
¼ tsp red pepper flakes (optional – this will add heat!)
3 garlic cloves, finely chopped
1 tbsp ginger, finely chopped
1 ½ cups sugar snap, snow peas or green beans, cut in half
½ red pepper, sliced
4 green onions, sliced
1 ½ cups bean sprouts, washed
Other vegetables: bok choy, cabbage, leeks

Cook the noodles in a large pot of boiling water until al dente, about 3 minutes. Rinse in cold water and set aside.

Mix the chicken stock, soy sauce and hoisin sauce in small bowl and set aside.

Heat about ½ Tbsp canola oil in a wok or pan and stir-fry the shrimp until it turns pink and is cooked through. Remove and set aside.

Add ½ Tbsp canola oil to the wok and stir-fry the red pepper flakes, garlic and ginger for 30 seconds. Add the peas or green beans and red pepper and stir until they start to brown. Add the rest of the vegetables and cook for another minute. Add the sauce and return the shrimp and noodles, toss and heath through for about 2 minutes.