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, 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. Repeat with the remaining spears. Discard the tough ends and cut the tender part into bite-sized pieces. 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.