Quinoa & peas

The Gourmandise School   of Sweets and Savories     Rose camouflaged her nails to keep the peas all to herself. It's beginning to smell a lot like springtime. Spring is in the little droplets of marine layer that hover above the farm stands at the market.  That beachy morning dew has been scented with herbs and Weiser's lilacs and I can't get enough!  This Wednesday morning was so sweet- the air smelled of fresh peas and the promise of plums (three more weeks); it's still a bit chilly, but those first tastes of springtime are as tender as the shelling peas and sweet-as-candy strawberries.   If you have a large pot and a sunny spot, pick up some shelling pea and sugar snap pea seeds; they require little care other than sun and water- you'll have your own harvest by early June! Hadley's Peas and Quinoa This recipe is perfect for entertaining. Use the freshest peas you can find.  It may take a few extra minutes shell them, but find a ray of sunlight, a bowl and a friend to help you.  It's as heavenly as this dish. 2 cups chicken stock (vegetable is fine) 1 cup quinoa  1 1/2 cups peas  3 oz feta cheese  handful of mint leaves, roughly chopped  Zest and juice of one lemon  1 tsp Flaky sea salt like maldon to taste  1/2 tsp ground black pepper  1/4 cup olive oil    toasted chopped almonds for garnish   1. Bring chicken stock to a boil. Add quinoa and lower to a simmer. Allow all the stock to get absorbed and set aside to cool.   2. Blanch the peas by placing them in boiling water for 1 minute. Drain and run under cold water.   3. In a large bowl, whisk lemon juice, zest, olive oil, salt and pepper together. Add quinoa, peas, mint and cheese to the bowl. Toss to coat evenly. Add more salt and pepper if needed. Sprinkle with almonds.    Wishing you a delicious day, Clémence and Hadley