Food & Wine

What's This?
Serving size 6
Total Time


½ lb sugar snap pea1 ½ cup quinoa, rinsed and drained¼ cup plus 1 tablespoon extra-virgin olive oil3 Tbsp white wine vinegar salt and freshly ground black pepper½ cup salted roasted pumpkin seed½ cup minced chives


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, chives and dressing; stir. Season with salt and pepper and serve at room temperature or lightly chilled.

Tags: Side Dish, Salad, Healthy, Vegan, Vegetarian, Vegetable, Grain, Quinoa, Peas, Easy, Summer, Picnic

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