Like last week’s, this salad takes advantage of spring’s best and brightest. I adapted the recipe from Yotam Ottolenghi’s cookbook Plenty, a Middle-Eastern inspired manual with a focus on vegetables. While at the grocery store, a bag of snap peas was just too enticing to pass up, so I subbed out the fava beans Ottolenghi suggests and used the peas for sweet crunch.
- 1 cup quinoa, cooked and left to cool
- a bunch of small spring radishes, quartered
- 2 avocados
- juice from 2 lemons
- snap peas, chopped
- 1-2 fresh garlic cloves, smashed
- 1 T cumin
- 2 t crushed red pepper flakes
- salt and pepper
- 2 T olive oil
After bringing quinoa to boil in two cups of water, simmer for around nine minutes and drain. Let cool (you can stick it in the fridge to speed up this process). With a sharp paring knife, chop off both ends of the lemons and remove peel carefully. Quarter and remove the pulp and juice from the pith and put into a salad bowl, smashing to release the juices. Slice avocado and drench in the lemon juice, letting the slices soak for ten minutes.
Add cooled quinoa and chopped radishes and snap peas, crushed garlic, spices, and the olive oil, being careful not to mash the avocado. Adjust seasonings, and serve at room temperature. Mine tasted great with a hoppy IPA.