JUNE 29, 2021
Hi Everyone!
Hot enough for you? I detest this weather, and I can’t bring myself to turn on the oven today! So, a nice cool salad should be a great alternative to anything baked or roasted. Try this one, made with quinoa, sugar snap peas, and summer squash.
- 1/2 c. dried quinoa (about 1 1/2 cup cooked)
- 2 c. sugar snap peas
- 1/2 c. grated carrots (about 2 small carrots)
- 1 zucchini or yellow squash, diced
- 1/4 c. finely diced red onion (about 1/4 small onion)
- 1/4 c. minced chives or scallions
- 1/4 c. olive oil
- 2 TBS white wine vinegar
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
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1. Cook the quinoa according to package directions. Set aside and allow to cool.
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2. Fill a medium saucepan halfway with water and bring to a boil. Add the sugar snap peas and boil for one minute. Using a slotted spoon, transfer the peas to paper towels to dry and cool. When they are cool enough to handle, cut the pods into 1-inch long pieces.
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3. Add the quinoa and the peas to a large bowl along with the carrots, squash, onion, and chives. Toss to combine.
- 4. In a small bowl, whisk together the olive oil, vinegar, salt, and pepper. Pour the dressing over the salad and toss again to coat.
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5. Taste the salad and add additional salt and pepper if desired
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HELPFUL HINT: To store the salad, transfer to an airtight container and refrigerate for up to two days.
I hope you enjoy this cool and refreshing dish one hot, hot evening.
Have a delicious week!
Best,
Judi