Quinoa Salad with Sugar Snap Peas

This recipe is from Food & Wine August 2009, Folk Festival Picnic.

1/2 pound sugar snap peas
1 & 1/2 cups quinoa, rinsed and drained
1/4 cup plus 1 tablespoon extra-virgin olive oil
3 tablespoons champagne wine vinegar
1/2 cup salted roasted pumpkin seeds
1/2 cup minced chives
Sea salt and freshly ground pepper

1. Bring a small pan of salted water to boil and simmer the peas for 1 minute, remove and chill in a bowl of ice water.

2. In a small saucepan combine the quinoa with 2 cups of water and bring to a boil. Cover and cook on low heat for 15 minutes or until all the water is gone and the quinoa is tender. Uncover and fluff the quinoa, then place in a large bowl and let cool to room temperature.

3. In a small bowl combine the oil, vinegar, sea salt and pepper. Add the peas to the quinoa with the pumpkin seeds, chives and dressing. Mix together and add more salt and pepper to taste. Serve at room temperature or slightly chilled.


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