Recipe information
Yield
Makes 6 cups
Ingredients
dressing
1
/3 cup fresh lime juice
1
/4 cup olive oil
4
teaspoons finely grated lemon zest
1
teaspoon honey
1
small garlic clove, minced
1
/2 teaspoon sea salt
salad
1
cup quinoa (white, black, red, or a mix), rinsed well
Kosher salt
2
cups fresh (or frozen, thawed) peas
1
1/2 cups chopped fresh cilantro leaves and stems, divided
1
cup toasted cashews
5
scallions, thinly sliced
Freshly ground black pepper
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Preparation
Dressing
Step 1
Combine all ingredients in a jar; cover with a lid and shake vigorously to blend. Set aside.
Salad
Step 2
Bring quinoa, a large pinch of salt, and 2 cups water to a boil in a medium pot. Reduce heat to low, cover, and cook until water is absorbed, 15–20 minutes. Transfer to a large bowl. Let cool; fluff with a large fork.
Step 3
Cook peas in a large saucepan of boiling salted water until crisp-tender, 2–3 minutes. Drain; run under cold water to cool and drain well. Add cooked peas, 1 cup cilantro, cashews, and scallions to quinoa and stir.
Step 4
Drizzle dressing over salad; toss to coat. Season to taste with salt and pepper. Garnish with remaining ½ cup cilantro.
Nutrition Per Serving
1 cup contains: Calories (kcal) 385.1 %Calories from Fat 52.6 Fat (g) 22.5 Saturated Fat (g) 3.4 Cholesterol (mg) 0 Carbohydrates (g) 36.8 Dietary Fiber (g) 10.9 Total Sugars (g) 6.6 Net Carbs (g) 25.8 Protein (g) 11.1 Sodium (mg) 183.8