Tips from Aran…
Because quinoa salads are full of nutrients and high in protein, they are one of my go-to, quick-fix lunches. This recipe takes no longer than 20 minutes to prepare and the touch of mint and lemon along with the crumbled feta always makes this a favorite spring dish! Keep lunch light and serve it with other spring vegetables like grated carrots, zucchini, and fava beans. You’ll be super satisfied and feeling great.
Serves 4 to 6
- 2 cups chicken stock or water
- 2 ½ teaspoons salt
- 1 cup quinoa, rinsed
- ¾ cup English peas
- ¾ cup baby lima beans
- 2 ounces feta cheese, crumbled
- ¼ cup fresh mint leaves
- ½ cup watercress
- 2 teaspoons finely grated lemon zest
- ¼ cup olive oil
- ½ teaspoon freshly ground black pepper
In a medium saucepan, bring the chicken stock and ½ teaspoon of the salt to a boil. Add the quinoa, lower the heat to a simmer, cover the pan, and cook for 15 minutes. The quinoa will absorb all the water. Transfer to a large bowl to cool, about 15 minutes.
Meanwhile, in a medium saucepan, bring about 3 cups water and the remaining 2 teaspoons salt to a boil. Blanch the peas and lima beans in the water for about 1 minute. Drain the water and immediately submerge the peas and lima beans in a bowl of ice water. This will stop the cooking process and keep their color.
Add the blanched peas, lima beans, and the rest of the ingredients to the bowl with the quinoa. Toss and serve at room temperature or chilled.
We’d like to extend a big thanks to Aran for sharing her wonderful recipe with us. If you’d like to see more of her delicious recipes, check out her new book Small Plates & Sweet Treats!