Quinoa with Sugar Snap Peas

Quinoa with Sugar Snap Peas

  • Prep: 15 min
  • Cook Time: 17 min
  • Total: 32 min
  • Serving: Serves 6 people

High in protein, calcium and iron, quinoa is a good choice for a healthy and filling side dish or light meal. Quinoa with Sugar Snap Peas is a tasty change of pace from traditional rice or grain dishes. 


  • 1-1/2 cups of quinoa, rinsed and drained
  • 1/2 pound of sugar snap peas
  • 1/4 cup of extra virgin olive oil
  • 3 tablespoons of white wine vinegar
  • Salt and pepper to season
  • 1/2 cup of pumpkin seeds, roasted and salted (you can substitute toasted, slivered almonds)
  • 1/2 cup of chives, minced


  1. Simmer the peas in a small saucepan until they are colored bright green and still a bit crisp (about one minute). Drain them, pat them dry and cut them into small, diagonal pieces.
  2. In a small pan, add two cups of water and the quinoa and bring to a boil. Cover and cook over low heat until all the water is evaporated (about 15 minutes). Once cooked, fluff the quinoa and transfer it to a large serving bowl and allow to cool.
  3. Combine the olive oil and vinegar in a small bowl, and season with salt and pepper.
  4. Add the peas, pumpkin seeds (or slivered almonds) chives and dressing to the quinoa. Toss together to coat. Chill the salad slightly and serve.

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