Cold Quinoa Salad with Pumpkin Seeds and Sugar Snap Peas

You are most likely sick of hearing about quinoa. In an article about the politics of food companies, a grouchy journalist took this swipe at the grain; "For some consumers, that would spoil the taste. Or would, if it were possible to make quinoa taste worse"*.  But really, quinoa is a good deal, food-wise. I like the crunchy mouth feel and the taste is bland enough to be a bit of a canvas for other flavors. It is quite nutritious, cheap and versatile....it is a good grain to have in rotation. I especially like it for to-go lunches. You can make this recipe in advance and then bring it with you to work for a healthy, hearty, and relatively low calorie meal.

Full disclosure on this recipe. My kids tried it, and decided they didn't like it. However, I consider it a victory, as they didn't make a face, or gag. Which means that if I make another 10 times they will probably eventually forget that they don't like it.

Also, I apologize for posting this recipe as sugar snap peas are more of a spring vegetable. I love them though, and my kids actually like them as well, so I included them. You could use bell peppers for a nice crunch instead. I'm hoping that the oh-so-seasonal pumpkin seeds make up for this transgression.

Ingredients
1/2 lb sugar snap peas
1 1/2 cups quinoa, rinsed and drained**
1/4 cup olive oil, extra virgin
3 tablespoons white wine vinegar
1/2 cup pumpkin seeds, roasted and salted
1/2 cup minced chives
salt and pepper to taste

Bring a small saucepan full of salted water to a boil. Add the sugar snap peas and simmer for about a minute. (If you want to really bring out the green color, drain and dump into an ice bath for a few minutes. This is one of my mother's best tips.) Drain and cool. It's probably best to cut into bite size pieces, but I sometimes leave them whole because they are just so pretty.

Bring the quinoa and two cups of water to a boil. Turn heat to low and cover. Cook for about 15 minutes, until the water is absorbed. Put the quinoa in a large bowl, fluff it with a fork and leave it to cool to room temperature.

While the quinoa is cooking, combine the oil, vinegar, and salt and pepper. Add the pumpkin seeds, cooled peas, pumpkin seeds, chives and dressing to the quinoa- stir and add more salt and pepper to taste.

Refrigerate after making.



*"Voting with your wallet." The Economist, September 13th, 2014. Page 38.
** You may ask yourself, how the hell do I rinse these teeny little suckers? They get everywhere! I lay them in a clean dishcloth, make a little open bag out of it, and run water over them. Then I scrape them off the dishcloth into the pot with a knife. If anyone knows a better way, let me know.