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 4 2-cup servings
Calories 527kcal
Ingredients
Salad
- 3 cups quinoa cooked
- 8 ounces sugar snap peas cut in half/bite-sized pieces
- 15.5 ounces chickpeas drained and rinsed
- ¼ cup slivered almonds
- 2 to 3 tablespoons chopped fresh mint
- 2 to 3 tablespoons sliced chives
Dressing
- ⅓ cup extra virgin olive oil
- 3 tablespoons finely chopped shallot about 1 small shallot
- 2 to 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1.5 teaspoons Dijon mustard
- ¼ teaspoon salt more to taste
- Freshly ground black pepper to taste
Instructions
- Prepare quinoa according to package directions to yield 3 cups cooked (1 cup dry quinoa and 2 cups water).
- While the quinoa is cooking, prep the other salad ingredients.
- Prepare the dressing by whisking together the olive oil, shallot, apple cider vinegar, honey, Dijon, salt, and pepper. You want the shallot to sit in the dressing to soften.
- In a large bowl, combine the cooked quinoa, snap peas, chickpeas, almonds, mint, and chives. Pour dressing over mixture and stir until combined.
- Enjoy right away or after sitting in the fridge for a few hours. The flavors get better over time!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Leftovers last for up to 3 to 5 days in an airtight container in the fridge.
- Serve with salmon, tofu, or chicken for additional protein.
- Use maple syrup for a vegan version.
Nutrition
Serving: 1cup | Calories: 527kcal | Carbohydrates: 61g | Protein: 15g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Sodium: 486mg | Potassium: 617mg | Fiber: 12g | Sugar: 13g | Vitamin A: 813IU | Vitamin C: 36mg | Calcium: 117mg | Iron: 5mg