Quinoa Fava Bean Spring Salad
|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|
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.