QUINOA SALAD WITH SUGAR SNAP PEAS
Steps:
- 1. In a small saucepan of boiling salted water, simmer the peas until bright green and crisp-tender, about 1 minute. 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 slightly chilled. The salad can be made ahead and refrigerated for up to 6 hours.
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