Our meals rock a lot of quinoa around here. It’s healthy, easy to fix, and adaptable to just about any cuisine that it’s a staple at dinner quite often. This is one of my favorite quinoa salads. Just toss the cooked quinoa with the veggies and eat warm as a dinner side dish, or cold by itself for lunch the following day. The prep to this is so minimal, even all you other non-cooks like me can give this a go.
Sugar Snap Pea Quinoa Salad
Ingredients:
1 cup quinoa
3/4 pound sugar snap peas, thinly sliced
2 scallions, thinly sliced
2 tablespoons olive oil
Kosher salt and black pepper to taste
1) Cook the quinoa according to package directions and 2) Toss with all the other stuff. Then 3) Eat up.
So a couple of things: We use our rice cooker to cook our quinoa. Add quinoa and water, push cook, and I never have to think about it again. Makes perfect quinoa. And, I never actually measure out the sugar snap peas. I love snap peas, and some days I feel like eating a million of those sweet little pods so I’ll use up a ton for this recipe. Some days, however, we only have a handful of the little gems hanging out in the bottom of the crisper so I’ll just toss in what scarce bit I have. The point is, this recipe is good with either a lot of peas, or with a few peas- adapt it to your liking.
Are you a fan of quinoa? What are some of your favorite quinoa recipes? I’d love to hear about them in the comments.
~julee~
