ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Quinoa Salad with Sugar Snap Peas

Photo: © Quentin Bacon
Yield 6
Hearty and acidic, with the perfect crunch from sugar snap peas, this quinoa salad is perfect for a summer picnic.

Ingredients

  • 1/2 pound sugar snap peas
  • 1 1/2 cups quinoa, rinsed and drained
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 3 tablespoons white wine vinegar
  • Salt and freshly ground pepper
  • 1/2 cup salted roasted pumpkin seeds
  • 1/2 cup minced chives

How to Make It

  1. 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.

  2. 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.

  3. 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.