Ingredients
For the salad:
- 1 cup uncooked quinoa, rinsed (200 g)
- 2 cups water (500 ml)
- 1 cup fresh fava beans, from about 1 lb / 500 g pods or frozen fava beans, thawed (100 g shelled)
- 1 bunch green asparagus, trimmed (500 g)
- 1/2 cup frozen peas, thawed (alternatively use fresh peas)
- 1 Belgium endive, chopped
- 4 tablespoons extra virgin olive oil
- 2 shallots, thinly sliced
- 4 slices prosciutto (or serrano ham), chopped
For the dressing:
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon finely grated parmesan
- juice of 1 1/2 organic lemons
- sea salt and freshly ground pepper, to taste
Instructions
- In a medium saucepan, bring the quinoa and water to a boil over high-heat. Once cooked, fluff with a fork and set aside to cool.
- In a small bowl, whisk together olive oil, parmesan, and lemon juice until combined. Season with salt, pepper and set aside.
- Shell the fresh fava beans and cook in a medium saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen beans). Allow the beans to cool for several minutes. Drain and peel; slip off the translucent skin by squeezing gently (the waxy coating will slip right off, this will not take very long). Place in a large serving bowl.
- Bring the water in saucepan to a boil again; add asparagus and cook until crisp-tender, about 2-3 minutes, depending on size. Using tongs, transfer to colander in ice water. Drain and add, along with peas and endive, to bowl with the fava beans.
- In a small saucepan, heat the olive oil and cook shallots over medium heat, stirring occasionally, until golden brown and crisp, 10-12 minutes.
- Meanwhile, in a second small saucepan cook the prosciutto over medium heat until crisp, about 10 minutes.
- Add quinoa to the bowl with the peas, asparagus and fava beans; pour over the dressing and toss to coat. Season with more salt and pepper, if desired
- Top with the shallots and prosciutto and serve. Enjoy!