Directions:
- In a small saucepan of boiling salted water, simmer the peas until bright green and crisp-tender, about 1 minute. Drain and spread out on a large plate to cool, then pat dry. Cut the peas on the diagonal into 1-inch pieces.
- In a small saucepan, combine the quinoa with 2 cups of water and bring to a boil. Cover and cook over low heat until all of the water has evaporated and the quinoa is tender, about 15 minutes. Uncover and fluff the quinoa, then transfer to a large bowl and let cool to room temperature.
- In a bowl, combine the oil and vinegar and season with salt and pepper. Add the peas to the quinoa with the pumpkin seeds, chives and dressing; stir. Season with salt and pepper and serve at room temperature or lightly chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 276.37 Kcal (1157 kJ) | ||
| Calories from fat | 121.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.46g | 21% | |
|---|---|---|---|
| Sodium | 138.94mg | 6% | |
| Potassium | 334.49mg | 7% | |
| Total Carbs | 31.37g | 10% | |
| Sugars | 0.84g | 3% | |
| Dietary Fiber | 4.43g | 18% | |
| Protein | 7.46g | 15% | |
| Vitamin C | 11.8mg | 20% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 37.5mg | 208% | |
| Calcium | 33.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 258.46 Kcal (1082 kJ) | ||
| Calories from fat | 113.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.59g | 21% | |
|---|---|---|---|
| Sodium | 129.93mg | 6% | |
| Potassium | 312.81mg | 7% | |
| Total Carbs | 29.34g | 10% | |
| Sugars | 0.78g | 3% | |
| Dietary Fiber | 4.15g | 18% | |
| Protein | 6.98g | 15% | |
| Vitamin C | 11.1mg | 20% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 35.1mg | 208% | |
| Calcium | 31.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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