If you are tired of snacking on snap peas and want to make a meal of them, here’s an easy recipe to try, adapted from foodandwine.com.
You can make this recipe even more interesting by adding some of the fresh herbs from your CSA share!
Quinoa Salad with Sugar Snap Peas
- 1/2 pound sugar snap peas
- 1 1/2 cups quinoa rinsed and drained
- 1/4 cup extra-virgin olive oil plus 1 tablespoon
- 3 tablespoons white wine vinegar
- salt to taste
- freshly ground pepper to taste
- 1/2 cup salted roasted pumpkin seeds
- 1/2 cup green onions minced
- fresh herbs to taste
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, green onions, fresh herbs and dressing; stir.
Season with salt and pepper and serve at room temperature or lightly chilled.