Photo: Jason Wallis; Styling: Cindy Barr
We love the color and texture of red quinoa, but regular quinoa also works well.
Serves 4 (serving size: about 2/3 cup)
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1 2/3 cups water
1 cup red quinoa
1 cup diagonally halved sugar snap peas
1/4 cup fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh thyme
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1. Bring 1 2/3 cups water and quinoa to a boil in a medium saucepan. Reduce heat to low, and simmer 12 minutes or until quinoa is tender; drain. Add sugar snap peas, lemon juice, olive oil, chopped fresh thyme, kosher salt, and freshly ground black pepper, stirring to combine.
Fat 6 g
Satfat 0.5 g
Sodium 131 mg