Quinoa Salad With Sugar Snap Peas Recipes

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QUINOA CONFETTI SALAD WITH SUGAR SNAP PEAS & TOASTED PEPITAS



Quinoa Confetti Salad with Sugar Snap Peas & Toasted Pepitas image

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

1/2 cup dried quinoa (about 1 1/2 cup cooked)
2 cups sugar snap peas
1/2 cup raw pepitas (pumpkin seeds)
1/2 cup grated carrots (about 2 small carrots)
1/4 cup finely diced red onion (about 1/4 small onion)
1/4 cup minced chives
1/4 cup olive oil
2 tablespoons white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

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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