Spring Pea Quinoa

By charlotteh371

Ingredients

• 1/2 cup thinly sliced red onion
• 1/4 cup cider vinegar
• 1/2 teaspoon sugar
• 1/2 cup quinoa
• 2 tablespoons olive oil, divided
• 3 cups (2 medium) sweet onions, chopped
• 4 cloves garlic, pressed or finely chopped
• 3/4 teaspoon salt, divided
• 1/8 teaspoon black pepper
• 2 cups chopped broccolini
• 1 cup snap peas
• 1 1/2 cups shelled peas
• 1 tablespoon dill, chopped
• 1 tablespoon cilantro, chopped
• 1 tablespoon mint, chopped
• 1/3 cup blanched slivered almonds
• 2 teaspoons lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon honey

Preparation

Step 1

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Spring Pea Quinoa recipe

24
Spring Pea Quinoa
Just-picked peas add snap to this hearty bowl. Recipe by Chef Mikaela Reuben
SERVES 4
Nutrition per serving
324 calories

13 g fat

(2 g saturated)

44 g carbs

9 g fiber

10 g protein

GLUTEN-FREE
VEGETARIAN
INGREDIENTS

1/2 cup thinly sliced red onion
1/4 cup cider vinegar
1/2 teaspoon sugar
1/2 cup quinoa
2 tablespoons olive oil, divided
3 cups (2 medium) sweet onions, chopped
4 cloves garlic, pressed or finely chopped
3/4 teaspoon salt, divided
1/8 teaspoon black pepper
2 cups chopped broccolini
1 cup snap peas
1 1/2 cups shelled peas
1 tablespoon dill, chopped
1 tablespoon cilantro, chopped
1 tablespoon mint, chopped
1/3 cup blanched slivered almonds
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1 tablespoon honey
PREPARATION

Toss red onion with vinegar and sugar and set aside for 1 hour. Drain. Combine quinoa with 1 cup water in a saucepan, bring to a boil and reduce to a simmer; cover and cook 15 minutes. Remove from heat and let stand, covered, about 5 minutes.

In a large skillet over medium-high heat, heat 1 tbsp olive oil; add sweet onions, garlic, 1/2 tsp salt and 1/8 tsp pepper. Cook, stirring, until onion is translucent, about 7 minutes. Add broccolini and 2 tbsp water; reduce heat to medium and cook 3 minutes. Stir in snap peas and shelled peas and cook until crisp yet tender, 4 to 5 minutes. Remove from heat; toss with red onion, quinoa, dill, cilantro and mint.

Combine almonds, lemon juice, mustard, honey, remaining 1 tbsp olive oil and remaining 1/4 tsp salt in a food processor and blend (thin with a splash of water, if needed). Toss with quinoa and serve.