Quinoa Snap Pea Salad
1/2 pound sugar snap peas
1 1/2 cups quinoa, rinsed and drained
1/4 cup plus 1 tbl extra-virgin olive oil
3 tbl rice vinegar
Salt and freshly ground pepper
1/2 cup salted roasted pumpkin seeds
1/2 cup minced chives
In a small saucepan of boiling salted water, simmer the
peas until bright green and crisp-tender, about 1 minute.
Drain and pat dry when cool. Cut the peas on the diagonal into 1-inch pieces.
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, and let cool to room temperature.
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. Enjoy!