Ingredients
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1/2 Mandelin Whole Natural Almonds, toasted
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1 pound fresh sugar snap peas
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1 bunch radishes (approximately 8-10)
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1/2 cup fresh part-skim ricotta cheese, crumbled
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1-2 cups cooked red quinoa, more or less depending on taste
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A few leaves fresh mint
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Juice of 1 lemon
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1/4 cup extra-virgin olive oil, to taste
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1/8 teaspoon salt, or to taste
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Freshly ground black pepper
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Pinch Aleppo pepper or red pepper flakes
Directions
Cook quinoa according to directions on packaging. Allow to cool before adding to salad.
Roughly chop the almonds and toast. Simply spread on a baking sheet and pop into a 350 degree oven or toaster oven for 7-10 minutes; chopping the almonds first can help this process go faster. Allow almonds to cool before adding to the salad.
With a sharp knife, trim the tips of the sugar snap peas on both ends, remove the strings if they bother you, and cut in half on the diagonal. Blanch the peas in boiling water for no more than 30 seconds; remove from boiling water and shock in ice water until cold. Drain well.
In a large bowl, combine desired amount of quinoa, almonds, peas, radishes, cheese and peppermint. Season to taste with salt and pepper and toss with the lemon juice and olive oil.
Serve with a sprinkle of Aleppo pepper.
Recipe Note
Serves 4.
Recipe is a variation of Chef Seamus Mullen's Snap Pea Salad for Almond Board of California.