Quinoa Confetti Salad With Sugar Snap Peas Toasted Pepitas Recipes

Steps:

• Cook the quinoa according to package directions. Set aside and allow to cool.
• Fill a medium saucepan half full with water and bring to a boil. Add the sugar snap peas and boil for one minute. Using a slotted spoon, transfer peas to a few layers of paper towels to dry and cool. When cool enough to handle, cut into 1-inch long pieces.
• Place a medium saute pan over medium heat. Add the pepitas and cook, stirring constantly, until toasted and fragrant, about 5 minutes. Set aside and allow to cool.
• Add quinoa, peas, and pepitas to a large bowl along with the carrots, onion, and chives. Toss to combine.
• In a small bowl, whisk together the olive oil, vinegar, salt, and pepper. Pour dressing over salad and toss again to coat.
• Taste and add additional salt and pepper if desired.
• To store, cover tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to two days.

Steps:

• Bring a large pot of salted water to a boil. Have ready a bowl of well-salted ice water. Drop peas into boiling water and cook until crisp-tender, about 1 minute; use a slotted spoon to transfer peas to ice water to cool completely. Drain well and pat dry with a towel.
• In a small bowl, whisk together garlic and lemon juice. Season with salt and pepper. Whisk in oil. Add pea shoots or arugula and toss to coat.
• Scoop out runny cheese from inside rind and spoon onto four small plates, smoothing the cheese to cover most of the plate. Scatter snap peas on top of cheese. Drizzle with olive oil. Mound greens over peas. Sprinkle with chervil or chives and serve.

Steps:

• Rinse and cook the quinoa according to the package directions. Drain and set aside.
• Make the pesto: Combine the mint, parsley, garlic, Parmesan, lemon zest and 1/4 cup of the pepitas in a food processor. Pulse, drizzling in the 1/4 cup olive oil, until a loose paste forms. Add salt and pepper to taste.
• Place the cooked quinoa in a large bowl and toss with the pesto until coated. Add the snap peas and remaining 1/4 cup pepitas. Toss until well combined. Finish with a drizzle of olive oil and add salt and pepper to taste.

Steps:

• Drain chickpeas in a sieve or colander and rinse with water. Pat dry with paper towels.
• Melt coconut oil in a large saute pan over medium-high heat. Add chickpeas and salt. Give the pan a careful shake to distribute the chickpeas. Let cook for a couple of minutes without stirring, then gently shake the pan again or stir to turn the chickpeas and brown them on another side. Stir/shake every minute or so until browned on most sides and some of the chickpeas have split, about 7 minutes.
• Remove from heat and stir in the curry powder, cumin, and cayenne. Transfer to a plate lined with paper towels. Allow to cool for 5 minutes, then serve.