Quinoa Salad with Sugar Snap Peas

By July 2, 2010Uncategorized

Image by Quinoa Salad

1/2—3/4 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

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.

From www.foodandwine.com.


Author Terra

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