QUINOA CONFETTI SALAD WITH SUGAR SNAP PEAS & TOASTED PEPITAS
This light, veggie-packed, and protein-rich salad is equally perfect for potlucks, packed lunches, or super-easy dinners.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 10
Steps:
- Cook the quinoa according to package directions. Set aside and allow to cool.
- Fill a medium saucepan half full with water and bring to a boil. Add the sugar snap peas and boil for one minute. Using a slotted spoon, transfer peas to a few layers of paper towels to dry and cool. When cool enough to handle, cut into 1-inch long pieces.
- Place a medium saute pan over medium heat. Add the pepitas and cook, stirring constantly, until toasted and fragrant, about 5 minutes. Set aside and allow to cool.
- Add quinoa, peas, and pepitas to a large bowl along with the carrots, onion, and chives. Toss to combine.
- In a small bowl, whisk together the olive oil, vinegar, salt, and pepper. Pour dressing over salad and toss again to coat.
- Taste and add additional salt and pepper if desired.
- To store, cover tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to two days.
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- Prepare quinoa according to package directions to yield 2 cups cooked. If there are no package directions, combine 1 cup of quinoa with 2 cups of water in a medium saucepan. Bring to a boil, cover and simmer for ~15 minutes. Reserve 2 cups cooked quinoa for the salad, and store any leftover in the fridge for other uses.
- While the quinoa is cooking, wash and dry the sugar snap peas, and slice them in half or bite-sized pieces. Prepare the dressing by combining all ingredients in a small bowl and whisking until smooth.
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