Kindle Wireless Reading Device, Wi-Fi, 6" Display, Graphite - Latest Generation
Food, Inc.
The Girl Who Kicked the Hornet's Nest
Live At The Troubadour [CD / DVD Combo]
Ingredients
- 1/2 pound(s) sugar snap peas
- 1 1/2 cup(s) quinoa, rinsed and drained
- 1/4 cup(s) extra-virgin olive oil
- 1 tablespoon(s) extra-virgin olive oil
- 3 tablespoon(s) white wine vinegar
- Salt and freshly ground pepper
- 1/2 cup(s) pumpkin seeds, roasted and salted
- 1/2 cup(s) 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 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.
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