Ingredients
½lbsugar snap peas
1½cupsquinoa
¼cupextra-virgin olive oil
1tbspextra-virgin olive oil
3tbspwhite wine vinegar
salt and freshly ground pepper
½cuppumpkin seeds
½cupchives
Preparation
In a small saucepan of boiling salted water, simmer the peas until bright green and crisp-tender.
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.
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.
