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Saturday, March 22, 2014

Quinoa Salad with Snap Peas

This is a fine tasting salad to serve for lunch.
The sugar snap peas go well with the carrots.
Use a vegetable peeler to create shaved carrots.
The cooked quinoa is an added flavor booster.

1/2 pound fresh sugar snap peas
1 carrot, peeled, and shaved
1 1/2 cups quinoa, rinsed and drained
1/4 cup or so extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon brown sugar
Dash of salt or to taste
Dash of freshly ground pepper
Dash of dried chives

In a small saucepan of boiling salted water,
simmer the sugar snap peas until tender.
Drain and set aside 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 and let cool.
In a bowl, combine the oil , sugar and vinegar
and season with salt and pepper to taste.
Add the sugar snap peas, quinoa with shaved carrots,
chives and dressing; stir.
Serve at room temperature or lightly chilled.

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