How to make
Make your pesto ahead of time, so that it has time to sit and the flavors to combine well.
Put the almonds in a blender - lightly toasted, if desired, in order to make them more aromatic. Add the fresh basil and coriander leaves, celery and half the olive oil. Grind to your desired smoothness and season with lemon juice, honey, salt, black pepper and the remaining olive oil.
Wash the quinoa and boil for 10 minutes. Pour it into a strainer and run it through cold water.
Boil the frozen peas separately for the time indicated on the package and once they are ready, also wash them with cold water. This way, in addition to interrupting the cooking process, they will also cool down faster.
Season the quinoa with the pesto and a little extra olive oil, if needed.
Also drizzle the peas with olive oil, salt and mix the quinoa salad, by being careful not to crush the tender peas.
In a ring, put a layer of quinoa with pesto, followed by a layer of peas and quinoa again.
Serve the fresh salad slightly chilled.
Enjoy this Quinoa and Pea Salad with Almond Pesto!
