QUINOA WITH SNAP PEAS AND PEPITA-MINT PESTO

Quinoa with Snap Peas and Pepita-Mint Pesto image

Provided by Claire Thomas : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 cup quinoa
1/4 cup fresh mint
1/4 cup fresh flat-leaf parsley
1 clove garlic
1/4 cup fresh grated Parmesan
1/2 teaspoon finely grated lemon zest
1/2 cup toasted pepitas (hulled pumpkin seeds)
1/4 cup extra-virgin olive oil, plus more for garnish
Kosher salt and freshly ground black pepper
1 cup halved snap peas (see Cook's Note)

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.