Best Quinoa Confetti Salad With Sugar Snap Peas Toasted Pepitas Recipes

QUINOA CONFETTI SALAD WITH SUGAR SNAP PEAS & TOASTED PEPITAS

Steps:

• Cook the quinoa according to package directions. Set aside and allow to cool.
• Fill a medium saucepan half full with water and bring to a boil. Add the sugar snap peas and boil for one minute. Using a slotted spoon, transfer peas to a few layers of paper towels to dry and cool. When cool enough to handle, cut into 1-inch long pieces.
• Place a medium saute pan over medium heat. Add the pepitas and cook, stirring constantly, until toasted and fragrant, about 5 minutes. Set aside and allow to cool.
• Add quinoa, peas, and pepitas to a large bowl along with the carrots, onion, and chives. Toss to combine.
• In a small bowl, whisk together the olive oil, vinegar, salt, and pepper. Pour dressing over salad and toss again to coat.
• Taste and add additional salt and pepper if desired.
• To store, cover tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to two days.

CONFETTI QUINOA

Steps:

• In a large saucepan, bring water to a boil. Add the next 5 ingredients. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. , Stir in lemon juice and oil. Remove from heat; fluff with a fork.

QUINOA WITH SNAP PEAS AND PEPITA-MINT PESTO

Steps:

• Rinse and cook the quinoa according to the package directions. Drain and set aside.
• Make the pesto: Combine the mint, parsley, garlic, Parmesan, lemon zest and 1/4 cup of the pepitas in a food processor. Pulse, drizzling in the 1/4 cup olive oil, until a loose paste forms. Add salt and pepper to taste.
• Place the cooked quinoa in a large bowl and toss with the pesto until coated. Add the snap peas and remaining 1/4 cup pepitas. Toss until well combined. Finish with a drizzle of olive oil and add salt and pepper to taste.

GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350⁰ F.
• Blanch the Green Beans and set aside.
• Preheat a sauté pan with olive oil to medium-high temperature.
• Add the Mini Sweet Peppers, mushrooms, shallots and garlic to the pan. Cook for 2 minutes.
• Next, place the blanched green beans into a casserole dish and drizzle the vinegar evenly over the beans.
• Place the cooked vegetables evenly over the top of the green beans.
• In a small bowl, mix together the Parmesan cheese and Panko breadcrumbs. Sprinkle the cheese and breadcrumb mixture evenly down the middle of the casserole dish.
• Add salt and pepper, to taste.
• Bake for 15 minutes or until the cheese is melted.

CONFETTI QUINOA SALAD

Steps:

• In 3-quart saucepan, heat quinoa, water and salt to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until quinoa is tender. Cool at least 30 minutes.
• Cook and drain edamame as directed on bag. Rinse with cold water to cool; drain.
• In large serving bowl, toss quinoa, edamame and remaining ingredients. Serve immediately, or cover and refrigerate 1 to 2 hours before serving.