I have been wanting to do something with peas for spring for a while now, but I wanted it to be something not quite typical. And, of course with this being Memorial Day weekend, if I am going to something for spring, it pretty much had to be now. These are definitely not the peas and carrots you probably grew up on. It is tangy, bright, pretty, and healthy. I love the shaved carrots. They are so pretty and add just the right crunch. And, it comes together quickly, so it is great when you don’t have a lot of time. Make sure you do save time to chill it before adding the goat cheese though.
Spring Pea and Shaved Carrot Quinoa Salad
1 cup quinoa
1 1/2 cups peas
1 1/2 cups shaved carrots (about 2, shaved with a vegetable peeler)
2 Tbsp. coarse ground Dijon mustard
1/4 cup white wine vinegar
2 Tbsp. olive oil
1 tsp. dill weed
1/2 tsp. coarsely ground black pepper
4 oz. goat cheese, crumbled
Cook quinoa in water according to package directions. Cook peas in boiling water just until barely done. Don’t let them get mushy. Allow to cool both quinoa and peas to cool enough that they won’t melt the goat cheese. You can put them in the refrigerator to speed this up. Combine peas, carrots, and quinoa. Whisk together mustard, olive oil, dill weed, and pepper. Pour over salad and stir to even distribute. Crumble goat cheese on top.
Jenn Kendall says
what a great salad! definitely not the usual peas and carrots i had growing up!
Bee (Quarter Life Crisis Cuisine) says
This looks simply delicious. I find myself under-seasoning quiona and not liking it, but I love your flavors in here. Great job!
Orang Akaun says
I’m going to feature this in my blog’s daily foodporn list called “Daily Foodporn For Your Inspiration”. Check it out. You might get to find a new cooking and food blogs too. Don’t worry, I will definitely link back here.
Joanne T Ferguson (@mickeydownunder) says
G’day! Lovely salad indeed, TRUE!
Love the whimsical carrot shaving as part of your staging too!
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