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Ingredients
- 1/2 cup quinoa, rinsed
- 1/2 tsp and pinch salt
- 2/3 cups water
- 1/4 cup and 1 T. olive oil
- 1/3 cup yellow onion, diced
- 3/4 cup snap or snow peas, halved crosswise on the bias
- 3/4 cup shelled peas, fresh or frozen
- 2 T. sour cream
- 1/2 tsp. dijon mustard
- 1 T. champagne vinegar
- 1 T. lemon juice
- 1/2 tsp. sugar
- 1/3 cup fresh mint, torn (optional- I did not use)
- 1/4 cup parsley, chopped
Details
Servings 4
Preparation time 30mins
Cooking time 60mins
Preparation
Step 1
1. Place quinoa in a small saucepan with a pinch of salt. Cover with water and bring to a boil over high heat. Reduce to a simmer and cook, covered until tender, about 18 minutes. Remove from heat and fluff grains. Leave lid ajar, and let cool.
2. While quinoa cooks, set medium saute pan over medium heat. Swirl in 1 T. olive oil. Add onions and cook until soft, about 5 minutes.
3. Stir in snap peas and shelled peas. Saute for 2 minutes, or until peas turn bright green. Remove from heat.
4. Mix sour cream, mustard, vinegar, lemon juice, sugar and 1/2 tsp. salt together. Whisk in 1/4 cup olive oil.
5. Stir quinoa into the pea mixture and set pan back over medium heat. Cook until just warmed through and add dressing. Remove from heat.
6. Stir in mint (optional) and parsley. Adjust seasoning with lemon juice and salt if needed.
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