Quinoa Salad with Sugar Snap Peas

Name: Quinoa Salad with Sugar Snap Peas
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters minced chives; 59 milliliters extra-virgin olive oil; 355 milliliters quinoa, rinsed and drained; 118 milliliters salted roasted pumpkin seeds; 6 servings Salt and freshly ground pepper; 227 grams sugar snap peas; 3 Tbsps white wine vinegar

Quinoa Salad with Sugar Snap Peas might be just the side dish you are searching for. This gluten free and vegan recipe serves 6. One serving contains 284 calories, 9g of protein, and 14g of fat. From preparation to the plate, this recipe takes approximately 40 minutes. Head to the store and pick up wine vinegar, olive oil, sugar snap peas, and a few other things to make it today.

Instructions

In a small saucepan of boiling salted water, simmer the peas until bright green and crisp-tender, about 1 minute.

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Water

Peas

Equipment you will use

Sauce Pan

Drain and spread out on a large plate to cool, then pat dry.

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Spread

Cut the peas on the diagonal into 1-inch pieces.

Ingredients you will need

Peas

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.

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Quinoa

Water

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Sauce Pan

Bowl

In a bowl, combine the oil and vinegar and season with salt and pepper.

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Salt And Pepper

Vinegar

Cooking Oil

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Bowl

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.

Ingredients you will need

Salt And Pepper

Pumpkin Seeds