This versatile grain salad looks pretty in Bibb lettuce cups, but it can also go straight into a big bowl for a buffet.
1 | Bring large pot of salted water to a boil. Add quinoa, and boil, uncovered, 10 to 12 minutes, or until quinoa is tender and small “tails” appear. Drain in fine-meshed strainer, and return to pot to cool.
2 | Whisk together oil, lime juice, lime zest, maple syrup, garlic, and coriander. Season with salt and pepper, if desired. Stir in cooled quinoa, avocado, peas, green onions, parsley, and cilantro. Garnish with parsley and cilantro sprigs.