Green Quinoa Salad

1 cup quinoa
1 lb asparagus, trimmed & cut into bite-sized pieces
2 cups frozen fava beans
1 cup frozen petite green peas
2 cups baby spinach
1/4 cup pine nuts, toasted
1 cup prepared pesto
2 Tbs lemon juice

1) Preheat the oven to 425F. Spread asparagus on an oiled baking sheet. Bake for 15 to 20 minutes, until tender.
2) Meanwhile, in a medium saucepan, bring 2 cups of water to a boil over medium heat. Add quinoa, cover and reduce heat to low-medium. Cook for 15 minutes, until water is absorbed.
3) In a large pot, bring 6 cups of water to a boil over medium heat. Add fava beans and peas, blanching for 3-4 minutes. Drain and set aside.
4) In a large bowl, combine the baby spinach with the quinoa while it's still warm, so the spinach will wilt. Mix in the fava beans, peas, asparagus, pesto and lemon juice. Top with pine nuts.

Review: This was soooo green that it earned a new name from the original recipe. It also tasted very green. I know this was healthy, but it was fortunately quite tasty. It was a little busy, as the flavors seemed to compete with each other, so I probably won't make it again.

Adapted from:
http://www.closetcooking.com/2015/06/asparagus-and-pea-spinach-pesto-quinoa.html