Fixed On <span class="colon">::</span> Quinoa Salad with English Peas, Arugula Mixed Herbs and Feta

June26

Fixed On :: Quinoa Salad with English Peas, Arugula Mixed Herbs and Feta

This salad made it's tasty debut a few weeks ago over at the Equals Record (an eloquent, inspiring site you should already be hooked on), but it's worth bringing back for another post as it is quickly becoming my go-to easy, breezy salad of the summer. If you need a refresher, quinoa's an energizing nutritional powerhouse, crammed with protein, fiber, antioxidants, omega 3 fats and a load of vitamins. Mix in a variety of spring/summer herbs, peas and fava beans and then throw in some red chili and feta for a little heat and tanginess...you'll be eating this stuff for breakfast, lunch and dinner. Well, at least until you get sick of it. Make a big bowl of the stuff and keep it in the fridge throughout the week for a quick lunch or a side with dinner. Reminds me of summertime as a child when my mom would, without fail, keep a vat of tabouleh salad in the fridge at all times. So get in the kitchen and let good food make summer's hectic schedule a little easier!

Quinoa Salad with English Peas, Arugula, Mixed Herbs and Feta

Serves :: 2 as a main, 4 as a side

Ingredients

1 cup quinoa
2 cups water
1/2 cup fava beans
1/2 cup spring peas
2 to 3 cups arugula
1/3 cup cilantro, chopped
1/3 cup mint, chopped
1/3 to 1/2 cup scallions, chopped
1/2 to 1 small hot red chili, thinly sliced (if desired)
3 ounces of feta cheese, crumbled
2 tablespoons olive oil (add a little extra if needed)
juice of 1 lemon
2 teaspoons red wine vinegar
salt and cracked black pepper to taste

Directions

Bring quinoa and water to a boil, reduce heat and simmer for 8 to 12 minutes. If there’s a little liquid remaining, strain quinoa and place in a mixing bowl.
Remove fava beans from pods and blanch for 4 to 5 minutes. Plunge into ice bath, cool and remove skins.
Blanch peas for 6 to 7 minutes until tender. Plunge into ice bath.
Add fava beans, peas, and remaining ingredients arugula through feta cheese. Drizzle olive oil, lemon juice, vinegar and season with salt and pepper. Toss lightly to coat.

Images by Nourish & Jen Altman

TAGS: spring, summer, salad

posted: 06.26.12

4 Comment(s)

Thursday, June 28, 2012

well worth the read. I found nourish-nyc.com very informative as I have been researching a lot lately on practical matters such as you talk about…

—escort Dubai

Friday, June 29, 2012

I love peas and herbs as I even garnish them to my flank steak recipes. I’d love to try this quinoa salad. Looks very healthy.

—Mira Oliver

Monday, July 02, 2012

Delicious recipe and great food!! I’m very impressed by this sharing and will follow this recipe to taste the salad. Thanks.

http://www.jlucina.com/

—Mellina Moore

Wednesday, April 03, 2013

So excited I found this article as it made tihngs much quicker!

—Rayshelon

MARISSA LIPPERT, NYC

This blog: Musings about food, health, design, NYC and abroad. Me: Equal parts nutritionist, food lover, writer and force to be reckoned with in the kitchen. The recipe: gorgeously fresh food, smart balance and effortless style. Say hello: marissa ‘at’ nourish-nyc.com. Find me elsewhere: NOURISH, my nutrition counseling & food consulting firm. NOURISH KITCHEN + TABLE, a new culinary-jewelbox-cafe and takeaway food shop launching in the West Village this June. We’re your kitchen away from home serving up gorgeous, good-for-you food.