QUINOA SALAD WITH SUGAR SNAP PEAS

QUINOA SALAD WITH SUGAR SNAP PEAS image

Yield servings

Number Of Ingredients 7

1/2 pound sugar snap peas
1 1/2 cups quinoa, rinsed & 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

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.