Sugar Snap Pea Quinoa Salad
This quinoa salad is a perfect spring side dish or lunchtime staple, and it's ready in less than 30 minutes!
Servings 6 cups
- 2 cups quinoa cooked
- 1/2 pound sugar snap peas more to taste
- 1 15.5 oz can chickpeas drained and rinsed
Prepare quinoa according to package directions to yield 2 cups cooked. If there are no package directions, combine 1 cup of quinoa with 2 cups of water in a medium saucepan. Bring to a boil, cover and simmer for ~15 minutes. Reserve 2 cups cooked quinoa for the salad, and store any leftover in the fridge for other uses.
While the quinoa is cooking, wash and dry the sugar snap peas, and slice them in half or bite-sized pieces. Prepare the dressing by combining all ingredients in a small bowl and whisking until smooth.
In a large bowl, combine cooked quinoa, snap peas, and chickpeas. Pour dressing over mixture and stir until combined. You may not need the entire dressing, so be sure to pour it slowly or in batches to your desired taste. Save the rest of the dressing for salads or other uses.
- You can serve this salad right away or keep it in the fridge for an hour or so to chill.
- Leftovers last for up to 5 days in an airtight container in the fridge.
Serving: 1cup | Calories: 270kcal | Carbohydrates: 30g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Sodium: 173mg | Potassium: 274mg | Fiber: 5g | Sugar: 8g | Vitamin A: 411IU | Vitamin C: 23mg | Calcium: 46mg | Iron: 2mg