Quinoa Salad with Sugar Snap Peas
Quino It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
In a small saucepan of boiling salted water, simmer the peas until bright green and crisp-tender, about 1 minute.
Drain and spread out on a large plate to cool, then pat dry.
Cut the peas on the diagonal into 1-inch pieces.
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.
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 lightly chilled.