Farro Endive Pea Salad

1/4 c dried quinoa soaked, cooked and drain
1/4 c dried Farro, soaked, cooked and drained
3 T olive oil divided
2/3 c pumpkin seeds, toasted
pinch of salt
1 t chipotle
1/4 preserved lemon, seeded and finely chopped
1/4 c parsley, chopped
1/4 c mint, chopped
2 T white-wine vinegar
1 c snap peas, steamed
2 endive lettuce, cut into 1/2 inch rings
3 radishes, thinly sliced

Pound pumpkin seeds in mortar and pestle with salt and 
chipotle and crushed.

In a large bowl combine lemon preserved, parsley, mint,
and vinegar.
Drizzle in 2 T olive oil whisk to combine.

Add cooked grains and pumpkin seeds, and toss to incorporate

Add peas, endives, and radishes mix lightly.