Quinoa With Snap Peas And Pepita Mint Pesto Recipes

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

Ingredients

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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