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Quinoa Salad with Sugar Snap Peas

Ingredients

  • 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

Instructions

  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, green onions, fresh herbs and dressing; stir.

  4. Season with salt and pepper and serve at room temperature or lightly chilled.