Lick My Spoon | Quinoa Salad with Spring Vegetables and Fridgie Confessions
Chef Robin Song of Hog & Rocks shows us how to make this tasty and versatile quinoa salad, and throws in some great cooking and prep tips. Also, a peek into my fridge. Oh, boy.
Ingredients
- 1 cup dry quinoa
- 2 cups water, vegetable, or chicken stock
- 2 teaspoons kosher salt
- ½ lb sugar snap peas
- 1 lb English peas or ½ cup shelled peas
- 1 lb jumbo asparagus
- ½ cup toasted almond
- 1 lemon
- 2 tablespoons white wine vinegar
- ¼ cup extra virgin olive oil
- 4 sprigs of mint
- Kosher salt
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