21|63 salad daze

21|63 Fresh Fava Bean and Summer Pea Quinoa Salad

Serves 4

Prep Time: 30 minutes

Total time: 1 hour


  • 1 cup quinoa (3 cups once cooked)
  • 25 fresh fava bean pods (approximately ½ cup once cooked and the outer shell removed)- blanched
  • 25 fresh pea pods- approx. ½ cup shelled- blanched
  • 4 med/large radishes- any variety- cubed
  • 2 celery stalks- roughly chopped
  • 1 clove garlic or 1 tablespoon fresh garlic chives- minced
  • ¼ cup raw shelled unsalted pistachios
  • ½ avocado- cubed- add just before serving

Whisk together in a small bowl:

  • ½ lemon
  • ½ lime
  • 1 teaspoon sea salt
  • 1 teaspoon cumin
  • 1 teaspoon olive oil
  • freshly ground pepper to taste


  1. Prepare quinoa- rinse in a fine sieve before cooking according to package directions (usually 1-part quinoa 2-parts water)- place in medium bowl in fridge to cool
  2. Follow fava bean preparation instructions- place in medium bowl once cool


  1. Shell peas- blanch in salted water for 1 minute- place into an ice bath immediately – add to bowl once cool
  2. Add remaining ingredients to bowl and stir to combine
  3. Whisk together dressing and toss to combine
  4. Chill or serve immediately- add avocado at the last minute