Salad with quinoa, sugar snap peas, and summer squash

From Judi, Carnegie Hill CSA

I 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.

Print Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Salad

Cuisine American

Servings 4 servings

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.

Keyword catch-all recipes, dairy-free, gluten free, grain/rice, lunch, make ahead, salad, vegan, vegetarian