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Salads | |
| 2 cups water 1 cup quinoa 2 cups fresh snap peas, trimmed and cut diagonally into thirds 1 1/2 cups button mushrooms, cut into quarters or eighths if large 1/3 cup thinly sliced red onion, cut into 1-inch lengths 1 tablespoon chopped fresh dill 1/3 cup white balsamic vinegar or white-wine vinegar 1/4 cup extra-virgin olive oil or flaxseed oil 1 teaspoon freshly grated lemon zest 1 tablespoon lemon juice 1 teaspoon pure maple syrup | |
| 1.Combine water and quinoa in a medium saucepan. Bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and set aside to cool completely. 2.Combine peas, mushrooms, onion and dill in a medium bowl. Whisk vinegar, oil, lemon zest, lemon juice and maple syrup in a small bowl. Stir the dressing into the cooled quinoa until evenly dispersed. Add the quinoa to the vegetable mixture, toss and serve. | |
Unrated | |
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