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.
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.