Quinoa Salad with Sugar Snap Peas, Scallions, and Mint | SAVEUR

Quinoa Salad with Sugar Snap Peas, Scallions, and Mint

Quinoa Salad with Snap Peas, Scallions, and Mint

This light quinoa salad, filled with scallions, mint, snap peas, and crisp haricots verts tossed in a Dijon vinaigrette, makes a perfect summer side dish for picnics and barbecues.

Matt Taylor-Gross

This light quinoa salad, filled with scallions, mint, and crisp snap peas, makes a perfect summer side dish for picnics and barbecues.

Featured in: The Dinner Party: A Rosé Picnic

Quinoa Salad with Sugar Snap Peas, Scallions, and Mint
This light summer salad has an unmistakable fresh taste from the lemon, garlic, and mint.
serves 4
30 minutes

Ingredients

34 cup quinoa
Kosher salt and freshly ground black pepper
14 cup olive oil
14 cup fresh lemon juice
1 garlic clove, minced
8 oz. sugar snap peas, thinly sliced on the bias
8 oz. radishes, trimmed and julienned
14 cup roughly chopped mint leaves
3 scallions, thinly sliced

Instructions

In a small saucepan, bring 1 13 cups water to a boil. Stir in the quinoa and season with salt and pepper. Reduce the heat to low, and cook, covered, until all the water is absorbed and the quinoa is tender, about 20 minutes. Remove the pan from the heat and let stand for 5 minutes. Uncover the quinoa, fluff with a fork, and then scrape into a large bowl to cool completely.
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 combine before serving.

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