Spring Vegetable Salad with Quinoa and Goat Cheese | culture: the word on cheese

Ingredients

• 1¼ cups quinoa
• 1¼ pounds fava bean pods
• Kosher salt (to taste)
• 1 bunch asparagus (trimmed and cut into 2- to 3-inch pieces)
• 1¼ cups shelled peas
• 1 bunch radishes (trimmed and sliced)
• 2 small watermelon radishes (peeled and thinly sliced)
• 1½ cups pea shoots
• ½ cup chopped fresh parsley (plus more to garnish)
• ¼ cup chopped fresh chives (plus more to garnish)
• ¼ cup Champagne vinegar or white wine vinegar
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons Dijon mustard
• Freshly ground black pepper (to taste)
• 6 ounces fresh goat cheese (crumbled)