Name: Quinoa Salad with Spring Vegetables
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp. unsalted butter; 1 c. red quinoa; 1 1/2 c. water; 1/2 c. white wine; 2 sprig tarragon; 2 sprig thyme; 1 c. frozen lima beans; 1 c. frozen peas; 3 tbsp. lemon juice; 3 tbsp. extra-virgin olive oil; 2 tsp. Dijon mustard; 2 tsp. honey; kosher salt; Freshly ground pepper; 5 radishes

Step 1In a medium saucepan, melt the butter over moderate heat. Add the quinoa and cook, stirring, until toasted, about 2 minutes. Add the water, wine, tarragon, and thyme and bring to a boil. Cover and simmer over low heat for 20 minutes, until the quinoa is tender; drain any extra liquid if necessary. Discard the tarragon and thyme sprigs. Spread the quinoa on a large rimmed baking sheet and cool to room temperature.

Step 2Meanwhile, fill a large bowl with ice water. In a small saucepan of salted boiling water, cook the lima beans for 2 minutes. Add the peas and cook for 1 minute longer. Drain and immediately transfer to the ice water. When cool, drain again.

Step 3In a large bowl, whisk the lemon juice with the olive oil, mustard, and honey and season with salt and pepper. Stir in the quinoa, lima beans, peas, and radishes and season with salt and pepper. Serve.

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Quinoa Salad with Spring Vegetables

Ingredients

Directions

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