Quinoa Salad with Sugar Snap Peas

Quinoa Salad with Sugar Snap Peas 
Light refreshing salad for summertime lunches.  Adapted from foodandwine.com.
1/2 pound sugar snap peas[1 pint]
1 1/2 cups quinoa, rinsed and drained
green onions to taste
1/4 cup plus 1 tablespoon extra-virgin olive oil
3 tablespoons white wine vinegar
Salt and pepper
1/2 cup nuts [toasted]
1/2 cup minced dill or cilantro
   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.
Quinoa Salad with Sugar Snap PeasQuentin Bacon copyright picture
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