Let's forget that this quinoa salad is so darn good for you and focus on how amazing it tastes!
I owe you an apology. This quinoa salad has been rocking my world for several months already and I am only just now getting around to sharing the delicious details with you. Shame on me! This salad is far too tasty to keep to myself.
A versatile little number, this salad is great for a light lunch all by itself, or as a dinnertime side dish, or a protein-laden yet gluten-free main course for vegans, vegetarians, and those living with celiac disease.
It’s also versatile because you can swap ingredients based on what’s in season. Sugar snap peas and chives not available in the market? That’s okay, substitute carrots and dill instead, or perhaps roasted beets and thyme, maybe even green beans and tarragon.
The Recipe: The recipe comes from Food and Wine, one of my favorite food magazines. Yes, I still like certain print publications, especially because F&W puts out such beautiful food photography.
What Makes It Special: Roasted, lightly salted pumpkin seeds make a surprising and satisfying topping. Also special – you can make it several hours ahead of serving time.
A versatile little number, this salad is great for a light lunch all by itself, or as a dinnertime side dish, or a protein-laden yet gluten-free main course for vegans, vegetarians, and those living with celiac disease.
It’s also versatile because you can swap ingredients based on what’s in season. Sugar snap peas and chives not available in the market? That’s okay, substitute carrots and dill instead, or perhaps roasted beets and thyme, maybe even green beans and tarragon.
The Recipe: The recipe comes from Food and Wine, one of my favorite food magazines. Yes, I still like certain print publications, especially because F&W puts out such beautiful food photography.
What Makes It Special: Roasted, lightly salted pumpkin seeds make a surprising and satisfying topping. Also special – you can make it several hours ahead of serving time.
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The Playlist: I didn’t really expect to find songs with ‘Quinoa’ in the title. Shows you how little I know. There are several, mostly in experimental or electronic music styles.
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This track caught my eye (ear?) from the legendary German band Tangerine Dream which formed in 1967 and went on to influence musical genres as diverse as new age, ambient, Krautrock, EDM, and trance. Give a listen.
Table Tips: As you can see in the lead photo, I like to use decorated clothes pins for identifying foods on a self-serve buffet table so that guests will know what they're getting in to. Folks who are more artistic than I can jazz up the pins to match the party theme or color scheme.
Serve With: This quinoa salad would be great alongside grilled fish or another lean protein, or include it as part of a salad plate with sliced tomatoes and other goodies. Click on the photos to enlarge them and read the captions.
Table Tips: As you can see in the lead photo, I like to use decorated clothes pins for identifying foods on a self-serve buffet table so that guests will know what they're getting in to. Folks who are more artistic than I can jazz up the pins to match the party theme or color scheme.
Serve With: This quinoa salad would be great alongside grilled fish or another lean protein, or include it as part of a salad plate with sliced tomatoes and other goodies. Click on the photos to enlarge them and read the captions.
The Verdict: This is my favorite kind of recipe – really easy and way tastier than expected. Although I’m open to new recipes, this one keeps creeping into my menus. Picnic in the park? Check. Weeknight family dinner? You bet. Vegetarian main course for a party? Oh yes, and everyone loved it! I think you will too.
| Print The Recipe- Quinoa Salad with Sugar Snap Peas and Chives |
Quinoa Salad with Sugar Snap Peas and Chives
Recipe source: Food & Wine
INGREDIENTS:
DIRECTIONS:
Recipe source: Food & Wine
INGREDIENTS:
- 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 white wine vinegar
- Salt and freshly ground pepper
- 1/2 cup salted roasted pumpkin seeds
- 1/2 cup minced chives
DIRECTIONS:
- 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.
- 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 (or sheet pan) 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.
- Note: To make ahead, prepare the quinoa, sugar snap peas, and dressing up to 6 hours in advance. Keep them separate until about 1 hour before you wish to eat, then mix together and chill until ready to serve. (The vinegar in the dressing will cause the peas to lose their pretty green color after the salad is mixed together for a while. It still tastes great though!)
What's your favorite vegan or vegetarian main course to serve for a crowd? Tell us in the Comments
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