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Quinoa Fava Bean Spring Salad

A fresh, flavorful twist on the usual Spring salad!

Quinoa Fava Bean Spring Salad


1 cup quinoa
1 lb. fava beans
1 lb. peas (in the pod)
1 bunch asparagus, trimmed and cut unto 1-inch pieces
4 green onions (including the green tops), thinly sliced
3 Tbsp extra virgin olive oil
1 Tbsp lemon juice
  freshly ground black pepper
1/2 cup chopped spring herbs of your choice

Cooking Instructions

1. Bring a pot of water to a boil. Add quinoa, reduce heat to maintain a steady simmer, and cook about 12 minutes. Turn off heat and let simmer for about 15 minutes (although quinoa may seem tough when you turn off the heat, it will finish cooking during this time).

2. Shell fava beans, and peas, set aside.

3. In a large bowl, combine oil and lemon juice. Add salt and pepper to taste.

4. Add cooled quinoa to dressing and toss to combine. Add vegetables and toss, add remaining ingredients and toss to combine.

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