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.

How to Make It

Step 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.

Step 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.

Step 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.

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Ratings & Reviews

JackBN's Review

JackBN
December 12, 2009
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

Taylors's Review

Foodie456
July 27, 2014
A bit dull

Foodie456's Review

Jan
August 11, 2010
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!