If you’ve ever had a taste of fresh peas, you know they’re well-worth all the monotonous shelling effort they require. I’ve done hours of this kind of pea drudgery for my parents, yet I still look forward to when they come in season every year. The little balls are bursting with a super sweetness that can’t be matched, needing just a little butter/olive oil and S&P to create a satisfying snack.
At the last farmer’s market I helped work, I noticed many of the customers passing over the regular peas for snow peas. Often, they’d tell me, I want the ones that don’t require any of that prep. I would’ve convinced them otherwise, but that meant more for me, so I passed on the pea persuasion.
Really, if you sit down and watch a little TV before dinner, and shell some peas while you’re at it, the whole pea prep. isn’t that bad. I ended up taking advantage of some slow time I had at the farmer’s markets to start freeing a few peas from their pod for myself. By the end of the day, I had a whole bag at my disposal.
I added them to this free-formed quinoa salad, along with some fresh herbs from the garden. I love light, summery salads like these, especially when creamy avocado is thrown in the mix too. And as light as this salad is, it’s packed with protein. Peas have 5 grams per cup, and quinoa has 8 grams per cup, making this a great meat-free, protein-filled dish. Use whatever amount of each ingredient you desire. You really can’t go wrong when you are utilizing fresh ingredients.
- -Cooked Peas
- -Avocado, diced and sprinkled with salt
- -Red onion, finely chopped
- -Basil, fresh, diced
- -Thyme, fresh, diced
- -Lemon, squeezed
- -Soy sauce or salt, to taste
- -Pepper or hot sauce, to taste
- Mix all ingredients together, and voilà!