The other day I was thinking about a new recipe, but for some reason it didn’t come together. I didn’t ”feel” the recipe. So I made another recipe, made pictures of it, wrote the recipe and followed up on some other work. A few hours later it was about time to make my own dinner. So I wanted to make something quick and something that wouldn’t take too much cleaning as well. I made this green peas salad and it was sooo good! This is such a typical example of how creativity can be blocked when you think about it too much. Anything you push, will not work. Creativity can’t be forced. Sometimes you just need to let go, pretend there is no audience, nothing to win or lose and bam creativity and great work will happen!
or click here for the video of the Green Peas Salad.
Are you in a for a super simple easy peasy salad? This peas salad makes a great supper, but is also easy to take for lunch, since there are no green leaves involved that can wither. The flavors combine so well and you don’t even need to make a dressing for this salad. It really can’t get any easier than this.
Green peas salad
- Prep Time: 10 mins
- Cook Time: 3 mins
- Total Time: 13 mins
- Yield: 2 big bowls 1x
- Category: lunch, salad, supper, easy, quick, healthy
- Cuisine: vegan, vegetarian, plantbased, paleo
Description
A perfect easy salad with flavors that combine so beautifully. The crunchy cashews, with the savory tamari, fresh herbs and soft peas make this salad taste amazing. This salad is easy to take for lunch on the go as well.
Ingredients
- 3 cups (375 gram) green peas
- 1,5 cups cooked millet / 7 tablespoons cooked millet (quinoa is also nice)
- handful coriander fresh (parsley or mint is also tasty)
- one onion, diced
- half a cup cashews (unsalted and unroasted)
- a teaspoon of coconut oil to bake the onion
- two tablespoons of tamari
- juice of half a lime
- black pepper to taste
- a teaspoon of dried garlic powder
Instructions
- Cook the millet and set aside. In the meanwhile cook/steam your peas shortly and mix this with the millet. Now, fry your onion in the coconut oil until golden brown. When the onions are almost done add the cashews and the tamari to heat it shortly. Add the baked onions and cashews to the millet and green peas, Stir well and add the fresh coriander and the dried garlic powder. Add black pepper to taste, combine all well and serve. This salad is delicious either cold or warm.
photos by the green creator (c) (copyright)
