Quinoa Arugula Salad w Peas & Mint

This is the perfect summer salad. Light yet substantial, this will be your new fave. Crisp peas, fresh mint, and lemon zest tossed with sharp arugula and quinoa, dressed in a classic vinaigrette. This was a snap to put together. The key to cooking the peas is to blanche them then plunge in an ice bath, seen below. The cold water retains the bite and bright green color by disabling the cooking process on contact. The colors of this salad are just as visually stimulating as the taste. Broccoli florets cut small or asparagus would be good substitutions, but the peas are my personal preference.

Ingredients:
1 cup dry quinoa cooked to package directions
3 cups fresh peas
3 cups arugula
1 1/2 tsp lemon zest, save some for garnish
1/3 cup chopped fresh mint, save some whole leaves (pretty ones) for garnish

Dressing:
1/2 cup EACH olive oil and fresh lemon juice
1 tbsp white wine vinegar
3/4 tsp salt, 1/2 tsp fresh ground pepper

While preparing the quinoa, prepare another pot (medium) with boiling water. When it reaches a boil, add the peas and cook for just 3 minutes. Make the ice bath while the peas cook, filling a bowl with cold water and adding a bunch of ice. At 3 min, take a big slotted spoon and transfer the peas to the ice water. Making sure they’re evenly cooled, drain the peas. You can dry them with a kitchen towel if you like, but I always let them sit in the colander for a few minutes to first dry naturally.
Add the cooked quinoa to a large tin pan, distributing to cool (I like to mix my salads in a large pan to get an even distribution).
Make the dressing, adjusting seasoning to taste.
When the quinoa is cooled or just a bit warm, add the arugula, peas, chopped mint, and zest. Toss gently but thoroughly, adding some whole mint leaves and sprinkling extra zest to garnish.