Peas and Carrots
I have been wanting to do something with peas for spring for a while now, but I wanted it to be something not quite typical. And, of course with this being Memorial Day weekend, if I am going to something for spring, it pretty much had to be now. These are definitely not the peas and carrots you probably grew up on. It is tangy, bright, pretty, and healthy. I love the shaved carrots. They are so pretty and add just the right crunch. And, it comes together quickly, so it is great when you don't have a lot of time. Make sure you do save time to chill it before adding the goat cheese though.
1 cup quinoa
1 1/2 cups peas
1 1/2 cups shaved carrots (about 2, shaved with a vegetable peeler)
2 Tbsp. coarse ground Dijon mustard
1/4 cup white wine vinegar
2 Tbsp. olive oil
1 tsp. dill weed
1/2 tsp. coarsely ground black pepper
4 oz. goat cheese, crumbled
Cook quinoa in water according to package directions. Cook peas in boiling water just until barely done. Don't let them get mushy. Allow to cool both quinoa and peas to cool enough that they won't melt the goat cheese. You can put them in the refrigerator to speed this up. Combine peas, carrots, and quinoa. Whisk together mustard, olive oil, dill weed, and pepper. Pour over salad and stir to even distribute. Crumble goat cheese on top.