By France Morissette and Joshua Sprague, Beyond the Peel
Salad for 2
1/2 cup dry quinoa
1 cup fresh peas
1 cup strawberries cut into fork sized pieces
2 green onions, cut on the bias
1 cup parsley leaves, pulled off the stem
1/4 cup fresh dill, roughly chopped
1. Cook the quinoa according to the package directions or use this technique. During the last 3 minutes of the cooking time, add the peas to the pot. Place the quinoa and the peas in a large bowl and allow to cool for 10-15 minutes. Add the strawberries, green onion, parsley and dill. Toss with the vinaigrette below and season with salt and pepper.
2. Serve with a cheese plate/charcuterie platter or grilled fish or chicken.
For the dressing
1-1/2 tablespoons olive oil
1-1/2 tablespoons lemon juice
1 tablespoon agave (or honey)
1/2 teaspoon lemon zest
1/4 teaspoon salt
Whisk together all the ingredients until well combined. Toss with strawberry quinoa salad with peas and mint.
