Salad with quinoa, sugar snap peas, and summer squash
From Judi, Carnegie Hill CSAI detest hot weather, and I can’t bring myself to turn on the oven some summer days! So, a nice cool salad is a great alternative to anything baked or roasted. Try this one, made with quinoa, sugar snap peas, and summer squash. I hope you enjoy this cool and refreshing dish one hot, hot evening.
Ingredients
- ½ cup dried quinoa about 1 ½ cup cooked
- 2 cups sugar snap peas
- ½ cup grated carrots about 2 small carrots
- 1 zucchini or summer squash diced
- ¼ cup finely diced red onion about ¼ small onion
- ¼ cup minced chives or scallions
- ¼ cup olive oil
- 2 TBS white wine vinegar
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
- Cook the quinoa according to package directions. Set aside and allow to cool.
- Fill a medium saucepan halfway with water and bring to a boil. Add the sugar snap peas and boil for one minute. Using a slotted spoon, transfer the peas to paper towels to dry and cool. When they are cool enough to handle, cut the pods into 1-inch long pieces.
- Add the quinoa and the peas to a large bowl along with the carrots, squash, onion, and chives. Toss to combine.
- In a small bowl, whisk together the olive oil, vinegar, salt, and pepper. Pour the dressing over the salad and toss again to coat.
- Taste the salad and add additional salt and pepper if desired.
Notes
Tip: To store the salad, transfer to an airtight container and refrigerate for up to two days.