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Photo: © Quentin Bacon Photo by: Photo: © Quentin Bacon

Quinoa Salad with Sugar Snap Peas

Hearty and acidic, with the perfect crunch from sugar snap peas, this quinoa salad is perfect for a summer picnic.

Food & Wine AUGUST 2009

  • Yield: 6

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

Preparation

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.

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.

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.

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Quinoa Salad with Sugar Snap Peas Recipe

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