Best Quinoa With Snap Peas And Pepita Mint Pesto Recipes

QUINOA, PEAS, AND MINT TABBOULEH

Steps:

• Cook the quinoa in 1 cup boiling water in a small saucepan, covered, for 15 to 20 minutes, until all the liquid has been absorbed. Bring a pot of salted water to a boil and cook the peas until tender, about 2 minutes. Drain, submerge in ice water to cool quickly, and mash with a fork. Combine the quinoa and mashed peas with the parsley, onion, lemon juice, oil, mint, Aleppo pepper, and a big pinch of salt in a medium bowl. Toss to combine and serve.
• Photograph copyright © 2015 by Michael Persico

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.

QUINOA WITH PEAS AND ONION

Steps:

• In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork. , Meanwhile, in a large skillet, saute onion in oil until tender. Add peas; cook and stir until heated through. Stir in the cooked quinoa, salt and pepper. Sprinkle with walnuts.

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.