About the Dish

  • Tri-Color Quinoa

    Tri-Color Quinoa

  • Field Peas

    Field Peas

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube

  • Turbinado Sugar

    Turbinado Sugar

  • Lime

    Lime

  • Green Onion

    Green Onion

  • Sliced Almonds

    Sliced Almonds

  • Avocado

    Avocado

  • Pea Shoots

    Pea Shoots

  • Cilantro

    Cilantro

METHOD

1
• Place a small saucepan with a lid over high heat. Add quinoa, peas, bouillon cube, 1 1/2 cups water and 1/4 teaspoon kosher salt. • When water boils, reduce heat. Cover, and simmer until quinoa is tender and water is absorbed,15-17 minutes.
2
MISE EN PLACE • Zest limes. Juice 1 lime; cut remaining lime into wedges. • Thinly slice green onion. • Cut pea greens into 1-inch lengths. • Pick and chop cilantro leaves.
3
In a large bowl, combine 1 tablespoon olive oil, sugar, lime zest, lime juice, half of green onion and 1/4 teaspoon kosher salt.
4
• Place a sauté pan over medium-high heat. When hot, add almonds. Cook, tossing, until almonds are lightly browned and fragrant, 1-2 minutes. • Transfer to a bowl.
5
• Add to dressing quinoa mixture and remaining green onion. Taste and adjust seasoning as desired with kosher salt and pepper. • Divide between 2 bowls.
6
• Halve and pit avocado. Scoop out halves, and thinly slice. • Top eah bowl with avocado.
7
Top each bowl with pea greens, cilantro and almonds. Serve with lime wedges, and enjoy!

NEVER MISS OUT AGAIN, OPT IN TO RECEIVE OUR NEWSLETTER