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Photo: Jason Wallis; Styling: Cindy Barr

Lemon-Snap Pea Quinoa

We love the color and texture of red quinoa, but regular quinoa also works well.

Cooking Light MARCH 2014

  • Yield: Serves 4 (serving size: about 2/3 cup)

Ingredients

  • 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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 201
  • Fat: 6g
  • Saturated fat: 0.5g
  • Sodium: 131mg
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Lemon-Snap Pea Quinoa Recipe

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