Recipe by Anna Gill
2 cups diagonally-slivered, raw sugar snap peas
3 cups cooked black quinoa
1 cup feta cheese, crumbled
1-1½ tablespoons good green olive oil
1 teaspoon shredded mint
Small whole mint leaves for garnish
Salt* & freshly ground pepper
1. Place the shredded mint in the olive oil in a small sealable container or jar. Add salt* and pepper to taste. Shake well and set aside.
2. Place the quinoa in a medium sized bowl, add the feta and the peas and toss lightly. Drizzle with the mint seasoned oil over the top and toss lightly once again.
3. Apportion the mixture onto plates. Top with the whole mint leaves and serve.
* Note: Remember that the feta is salty.
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