An easy spring asparagus fava bean quinoa salad recipe with peas, Belgium endive, crispy shallots and prosciutto in a lemon parmesan dressing.
For the salad:
1cupuncooked quinoa,rinsed (200 g)
1cupfresh fava beans,from about 1 lb / 500 g pods or frozen fava beans, thawed (100 g shelled)
1bunch green asparagus,trimmed (500 g)
1/2cupfrozen peas,thawed (alternatively use fresh peas)
4tablespoonsextra virgin olive oil
4slicesprosciutto (or serrano ham), chopped
For the dressing:
3tablespoonsextra-virgin olive oil
1tablespoonfinely grated parmesan
juice of 1 1/2 organic lemons
sea salt and freshly ground pepper,to taste
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!