Quinoa With Snap Peas And Pepita Mint Pesto Recipes

Steps:

• In a small saucepan, bring water to a boil; stir in quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 10-12 minutes. Cool slightly., Mix pesto, onion, oil, vinegar and salt; stir in pepper, tomatoes, cheese and quinoa. Refrigerate, covered, to allow flavors to blend, 1-2 hours. If desired, stir in basil.

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:

• Pluck off and discard the end of each pea pod.
• Bring enough water to boil to cover the peas. Add salt to taste.
• Add the peas. When the water returns to a boil, simmer the peas for about 3 to 4 minutes. Do not overcook. Drain.
• Meanwhile, drop the tomatoes into boiling water and boil them for 10 seconds. Drain, let cool. Remove the skins and cut the tomatoes into 1/4-inch cubes.
• Heat the butter in a saucepan; add the tomatoes; cook and stir for one minute. Add the peas, mint, and salt and pepper to taste. Stir to blend. Cook for one minute. Add the lemon juice and serve.