Aaah Spring! Finally we’re all in the mood for fresh raw greens and cold salads. I’m finding grain salads a huge lunchbox hit right now – not a single complaint from the kids about having EatingWell’sSnap Pea & Quinoa Salad https://bit.ly/1OC3zUP to eat at school. Even the hubby was content to munch on this mushroom-packed meal at his desk!
Snap Pea & Quinoa Salad
Makes 6 servings, about 1 cup each
2 cups water
1 cup quinoa
2 cups fresh snap peas, trimmed and cut diagonally into thirds
1½ cups button mushrooms, cut into quarters or eighths if large
⅓ cup thinly sliced red onion, cut into 2cm lengths
1 tbsp chopped fresh dill
⅓ cup white balsamic vinegar or white wine vinegar
¼ cup extra-virgin olive oil or flaxseed oil
1 tsp freshly grated lemon zest
1 tbsp lemon juice
1 tsp pure maple syrup
1 Combine water and quinoa in a medium saucepan. Bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and set aside to cool completely.
2 Combine peas, mushrooms, onion and dill in a medium bowl. Whisk vinegar, oil, lemon zest, lemon juice and maple syrup in a small bowl. Stir the dressing into the cooled quinoa until evenly dispersed. Add the quinoa to the vegetable mixture, toss and serve.