How To Make Quinoa Salad with Sugar Snap Peas
Create a healthy and delicious salad for your next potluck with this quinoa salad recipe with some added crispness from pumpkin seeds and snap peas!
In a small saucepan of boiling salted water, simmer the peas until bright green and crisp-tender.
Drain and spread out on a large plate to cool, then pat dry. 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.
Uncover and fluff the quinoa, then transfer to a large bowl 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.
- Calories: 335.22kcal
- Fat: 19.22g
- Saturated Fat: 2.81g
- Trans Fat: 0.01g
- Monounsaturated Fat: 10.65g
- Polyunsaturated Fat: 4.89g
- Carbohydrates: 31.67g
- Fiber: 4.79g
- Sugar: 1.74g
- Protein: 10.48g
- Sodium: 265.32mg
- Calcium: 47.09mg
- Potassium: 418.53mg
- Iron: 3.84mg
- Vitamin A: 29.76µg
- Vitamin C: 25.21mg
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