I served this at a holiday party and everyone raved. I made a couple of modifications. ** 1) I toasted the quinoa in a frying pan before boiling it. If you haven't done this before it gives it a nuttier quality ** 2) Instead of only using pumpkin seeds I substituted half a cup with pistachios. I toasted them using the recipe below. I purchased the raw nuts at Central Market. I mixed 3/4 teaspoon salt with about a 1/4 teaspoon Garam Masala. I used half to season the nuts and seeds and the other half I sprinkled into the cooled quinoa. Microwaving them was quick and easy. Next time though I will add the pistachios after the first two minutes as they seemed to cook and brown more quickly. ** 3) I added about a1/3 cup of chopped dried cranberries. Toasted Pumpkin Seeds Recipe http://homecooking.about.com/od/vegetablerecipes/r/blv311.htm
Quinoa Salad with Sugar Snap Peas
JackBN Posted: 12/12/09
Foodie456 Posted: 08/11/10
I altered this recipe to add chix broth for some of the water and 2 T Oj, 1/2 cup salted roasted pistachios, 1/2 cup dried cranberries, and I substituted some of the olive oil with 2 T of Lime Reisling Grapeseed Oil (apresvin.com), but you could probably just add 3 T lime juice as well. The flavor combinations were awesome!
Taylors Posted: 07/27/14
A bit dull