This gentle quinoa salad from New York Metropolis meals author Anna Watson Carl makes a excellent summer time facet dish for picnics and barbecues. The fluffy entire grain supplies a pleasant textural steadiness to the snappy, summer time greens. For extra nice grains, take a look at our hearty listing of quinoa, farro, and bulgar recipes.
Featured in: “The Dinner Get together: A Rosé Picnic.”
Quinoa Salad with Sugar Snap Peas, Scallions, and Mint
This gentle summer time salad has an unmistakable contemporary style from the lemon, garlic, and mint.
Yield: serves 4
- 3⁄4 cup quinoa
- Kosher salt and freshly floor black pepper
- 1⁄4 cup olive oil
- 1⁄4 cup contemporary lemon juice
- 1 garlic clove, finely minced
- 8 oz. sugar snap peas, thinly sliced on the bias
- 8 oz. radishes, trimmed and julienned
- 1⁄4 cup coarsely chopped mint leaves
- 3 scallions, thinly sliced
- In a small pot, convey 1 1⁄3 cups water to a boil. Stir within the quinoa and season with salt and pepper. Flip the warmth to low, cowl, and prepare dinner till all of the water is absorbed and the quinoa is tender, about 20 minutes. Take away from the warmth and put aside for five minutes. Uncover the quinoa, fluff with a fork, after which scrape into a big bowl to complete cooling to room temperature.
- In a small bowl, whisk the olive oil with the lemon juice and garlic, and season with salt and pepper. Pour the dressing over the quinoa, add the peas, radishes, mint, and scallions. Toss to mix earlier than serving.