Toasting quinoa in pan creates much more flavor than just boiling it directly. Quinoa is tossed with a light yet tasty vinaigrette, sugar snap peas, apples, bell peppers, celery, red onions and toasted walnuts. You can make the salad one day ahead, it tastes even better next day.
YIELD
4 servingsPREP
15 minCOOK
21 minREADY
36 minIngredients
Directions
Toast quinoa in small nonstick skillet over medium or medium-highg heat, stirring often, until pops and turns into golden-brown, about 6 minutes.
Add toasted quinoa, broth or water, and garlic if using in large saucepan, covered, and bring to a boil over high heat.
Reduce heat to medium-low or low heat to let it simmer for 15 minutes.
When it’s close to the end, 3 minutes left, place sugar snap peas on top.
After 15 minutes simmering, remove from heat and fluff with fork, broth should be absorbed by quinoa.
Meanwhile in large mixing bowl, whisk together olive oil, vinegar, garlic if using, salt and black pepper to taste until well blended.
Add bell peppers, carrots, celery, apples, red onions, toasted walnuts, cheese and parsley if using into mixing bowl with vinaigrette.
Toss gently with wooden spoon until well coated.
Once quinoa is done, add quinoa and sugar snap peas into vegetable mixture, and stir gently until well combined.
Serve or keep it in the refrigerator until ready to serve.
Note:
The salad can be made one day ahead.
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