Active Time
15 MIN
Total Time
40 MIN
Yield
Serves : 6
© Quentin Bacon

How to Make It

Step 1    

In a small saucepan of boiling salted water, simmer the peas until bright green and crisp-tender, about 1 minute. Drain and spread out on a large plate to cool, then pat dry. Cut the peas on the diagonal into 1-inch pieces.

Step 2    

In a small saucepan, combine the quinoa with 2 cups of water and bring to a boil. Cover and cook over low heat until all of the water has evaporated and the quinoa is tender, about 15 minutes. Uncover and fluff the quinoa, then transfer to a large bowl and let cool to room temperature.

Step 3    

In a bowl, combine the oil and vinegar and season with salt and pepper. Add the peas to the quinoa with the pumpkin seeds, chives and dressing; stir. Season with salt and pepper and serve at room temperature or lightly chilled.

Make Ahead

The salad can be refrigerated for up to 6 hours.

Suggested Pairing

Vegetable-focused dishes like this quinoa-and-snap-pea salad are terrific with Sauvignon Blanc's lightly herbal, citrusy flavors. Pour something from New Zealand's Marlborough region.

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