Quinoa Salad with Sugar Snap Peas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Hearty and acidic, with the perfect crunch from sugar snap peas, this quinoa salad is perfect for a summer picnic. Ingredients:
1/2 pound sugar snap peas |
1 1/2 cups quinoa, rinsed and drained |
1/4 cup plus 1 tablespoon extra-virgin olive oil |
3 tablespoons white wine vinegar |
salt and freshly ground pepper |
1/2 cup salted roasted pumpkin seeds |
1/2 cup minced chives |
Directions:
1. 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.
2. 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.
3. 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.
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