Pea and Quinoa Salad for One

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

1. Place the quinoa, pea tenders (or lettuce), snap peas, snow peas, cucumber and green onion in your serving dish and toss them merrily.
2. 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.
3. Pour the dressing over the salad and garnish with peanuts.

Variations:

• 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.