Peas are in season at my farmer’s market. When I saw these beautiful pea tips, I couldn’t just toss them in a pan and have them lose their lovely springy bounce. So I combined them with two other kinds of peas and topped them with pea-nuts (har-dee-har-har), and all that was left to do was make a dressing that was worthy of their green glory.
½ cup cooked quinoa, drained and cooled
1 cup pea tenders (the tips of the plants, flowers and all) or arugula or other lettuce
10 snap peas, cut bite-sized
10 snow peas, cut bite-sized
3 inches of cucumber, sliced
2 green onions
1 TBLSP miso
1 TBLSP tamari or soy sauce
1 TBLSP rice vinegar
2 teaspoons sesame oil
½ shallot, diced fine
1 inch ginger root, peeled and diced fine
1 clove garlic, diced fine
1 TBLSP peanuts
- Place the quinoa, pea tenders (or lettuce), snap peas, snow peas, cucumber and green onion in your serving dish and toss them merrily.
- In a small bowl, whisk together the miso, tamari, vinegar, and oil until most of the lumps are gone. Then add in the shallot, ginger, and garlic and combine until it’s a glorious soupy sauce.
- Pour the dressing over the salad and garnish with peanuts.
- This would be nice with a creamy avocado-based dressing too, or maybe something lively like green goddess.
- It would be excellent with cooked pasta instead of quinoa for a starchier offering.