Spring Quinoa Salad
1 cup quinoa
1/2 pound medium asparagus
1 cup peas
1 can Eden adzuki beans
2 tablespoons plus 2 teaspoons lemon juice
Celtic sea salt
freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup thinly sliced basil leaves
1 tablespoon grated lemon zest
2 tablespoons chopped flat-leaf Italian parsley
1/4 cup fresh imported Pecorino Romano cheese
Bring a large pot of salted water to a boil. Add quinoa, stir, and adjust heat to maintain a simmer. Cook, stirring occasionally, until the quinoa is just barely done, about 15-20 minutes. It will continue to cook as it cools. Drain well and spread it out on a tray to cool quickly.
Bring another large pot of salted water to a boil. Holding an asparagus spear in both hands, bend the spear until it breaks naturally at the point where it becomes tough. Repeat with the remaining spears. Discard the tough ends and cut the tender part into 1/3-inch lengths. Blanch asparagus and peas together in the boiling water for 1 minute, then lift out with a strainer and transfer to a paper towel lined baking sheet to cool.
Put the lemon juice in a small bowl. Season with Celtic salt and pepper. Gradually whisk in the olive oil. In a large bowl, combine the cooled quinoa, asparagus, peas, beans, basil, parsley and cheese. Toss to blend. Pour the dressing over the salad and toss gently. Taste and adjust seasoning.