Ingredients
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3/4 cup pecans
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4 oz blue cheese, such as gorgonzola
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1 1/2 cups quinoa
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1 1/2 cups frozen peas, thawed
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2 cups frozen fava beans, thawed
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1 bunch radishes
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2 cups seedless red grapes
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2 limes
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4 tbsp olive oil
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2 tbsp honey
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2 tbsp white wine vinegar
Steps
1
Coarsely chop the pecans and crumble the cheese.
2
Prepare quinoa as directed on the package.
3
In a pot of boiling water, cook the peas 5 min. Meanwhile, if using fava beans, remove the outer skins. Combine the peas and beans in a large bowl.
4
Cut the radishes into thin slices. Halve the grapes lengthwise and add radishes and grapes to the bowl with the peas and beans.
5
To make the dressing, zest and juice the limes. Whisk together the zest, juice, oil, honey and vinegar in a bowl. Add pepper to taste.
6
Combine the quinoa, dressing and vegetables. Top with the nuts and blue cheese.
Tips
If you can’t find frozen fava beans, frozen edamame work equally well, and there’s no need to peel them. Cook them with the peas.
