Quinoa, purslane and pea salad


  • 1 cup black or white quinoa (grain)
  • 2 cups water
  • Salt
  • 1 cup chopped sugar snap or snow peas
  • 2 ounces fennel, very thinly sliced
  • 1 avocado, peeled, pit removed, and diced
  • 4 French radishes, thinly sliced (you can use any radish or even turnips instead of French Breakfast. Do you have any leftovers?
  • 1 cup purslane, washed
  • 1/4 cup olive oil
  • Juice of 1 lemon
  • 1 tsp grainy mustard
  • Black pepper


In a medium sauce pan, bring 2 cups of water to a boil. Add the black quinoa and pinch of salt. Cover and simmer for 25 minutes until quinoa is tender (it will be slightly crunchier than ivory quinoa). Cool completely. In a small saucepan, bring water to a boil. Add a pinch of salt and the peas. Cook for 5 minutes or until tender but still have a bite. Drain them and submerge them in ice water to stop the cooking process. Drain well. In a large bowl, combine the black quinoa, peas, fennel, avocado, radishes, and purslane. In a small bowl, whisk together the olive oil, lemon juice, mustard, salt, and pepper. Pour the vinaigrette over the salad and toss to combine. Serve immediately.