Ingredients Grains Quinoa Quinoa Salad with Spring Vegetables Be the first to rate & review! When she’s cooking at home, The Chew co-host Carla Hall likes to prepare whole-grain salads. “They’re nutritionally awesome and really filling, plus they have a great neutral flavor that’s a blank canvas for anything,” she says. Here, she simmers red quinoa with white wine, tarragon and thyme, then tosses it with radishes, peas and lima beans. “It’s important to drain the cooked quinoa or the finished dish will be watered-down and clumpy,” Hall says. Slideshow: More Quinoa Recipes By Carla Hall Carla Hall Instagram Website Carla Hall first won over audiences when she competed on Bravo's Top Chef and Top Chef: All Stars and shared her philosophy to always cook with love. She believes food connects us all, and she strives to communicate this through her work, her cooking, and in her daily interactions with others.Expertise: cooking, soul food, food TV, cookbooks.Experience: Carla spent 7 years co-hosting ABC's Emmy award-winning, popular lifestyle series The Chew, and she currently brightens the mornings of millions as a Culinary Contributor to Good Morning America. Carla is featured on Food Network shows such as BakeAway Camp, Thanksgiving Baking Championship, Holiday Baking Championship, and Worst Cooks in America, as a judge and a host. She was also a judge on Netflix's Crazy Delicious. Carla hosts a podcast on the Wondery Platform, called Say Yes with Carla Hall, focused on interviews with successful people to explore how they overcame challenges and found ways to flourish. Her latest cookbook, Carla Hall's Soul Food: Everyday and Celebration, was published in 2018, landing on best cookbook lists across the country and receiving a NAACP Image Awards nomination.Born in Nashville, Carla grew up surrounded by soul food. When the time came for her to select her career path, she first opted for a business route – she graduated from Howard University's Business School and worked as an accountant for two years – before deciding to switch gears to work as a runway model. It was during that time, as she traveled (and ate) her way through Europe for a few years, that she truly realized her deep-rooted passion for food could be her career path.Today, she is a trained chef who has worked in several professional restaurant kitchens in and around the Washington, D.C. area and is an accomplished television personality and author. In addition to being featured in numerous cookbook collections including The Chew series of cookbooks, she authored Carla's Comfort Food: Favorite Dishes from Around the World and Cooking with Love: Comfort Food That Hugs You.Carla is very active with a number of charities and not-for-profit organizations that reflect her passion for causes close to her heart. She is on the board of trustees for Helen Keller International, Pajama Program, GenYouth, and 4H. The thread which runs through all of these things is advocating for the physical and mental well-being of children.Carla lives in D.C. with her husband, Matthew Lyons. Food & Wine's Editorial Guidelines Published on December 30, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 30 mins Yield: 4 Ingredients 1 tablespoon unsalted butter 1 cup red quinoa, rinsed and drained 1/2 cup white wine 2 tarragon sprigs 2 thyme sprigs 1 cup frozen lima beans 1 cup frozen peas 3 tablespoons fresh lemon juice 2 teaspoons Dijon mustard 2 teaspoons honey 3 tablespoons extra-virgin olive oil Salt Freshly ground pepper 5 radishes, very thinly sliced Directions In a medium saucepan, melt the butter. Add the quinoa and cook over moderate heat, stirring, until toasted, about 2 minutes. Add 11/2 cups of water along with the wine, tarragon and thyme and bring to a boil. Cover and simmer over low heat for 20 minutes, until the quinoa is tender; drain any excess liquid. Discard the herb sprigs. Spread the quinoa on a large rimmed baking sheet and let cool to room temperature. Meanwhile, fill a large bowl with ice water. In a small saucepan of salted boiling water, cook the lima beans for 2 minutes. Add the peas and cook for 1 minute longer. Drain and immediately transfer the vegetables to the ice bath. When cool, drain again. In a large bowl, whisk the lemon juice with the mustard, honey and olive oil; season with salt and pepper. Stir in the quinoa, lima beans, peas and radishes and season with salt and pepper. Serve. Make Ahead The salad can be refrigerated overnight. Rate it Print