A vibrant and refreshing quinoa salad with a zesty lemon dressing and a medley of fresh herbs.
Cook the quinoa by bringing twice its volume of water to a boil in a saucepan.
Rinse the quinoa before cooking to remove any bitterness.
Add the quinoa to the boiling water, reduce the heat, and simmer until the water is absorbed.
Cover the saucepan with a lid to ensure even cooking.
Blanch the green beans and peas in boiling water for a few minutes until tender-crisp, then drain and rinse under cold water.
Use ice water to stop the cooking process and maintain the vibrant color.
Combine the cooked quinoa, blanched vegetables, and chopped herbs in a large mixing bowl.
Ensure the quinoa is cooled before mixing to prevent wilting the herbs.
Whisk together the lemon juice and olive oil in a small bowl to make the dressing.
Add a pinch of salt and pepper to the dressing for extra flavor.
Pour the dressing over the salad and toss gently to combine.
Toss the salad just before serving to keep it fresh.
Top the salad with sliced almonds for a crunchy finish.
Toast the almonds lightly for enhanced flavor.
Serve the salad in a large bowl or individual plates, and enjoy!
Garnish with a sprig of fresh herbs for a decorative touch.
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