This dish is an oldie, but a goodie. My friend, @simplysusan, recently asked me for this recipe (something I made for her eons ago and she remembered!) and she totally jogged my memory. I haven’t made it in forever, but, used to all the time (a good potluck side dish). After one bite, I remembered why I love it so much:
First (and most importantly), it’s absolutely delicious and totally addicting.
Second, I love getting a good dose of quinoa protein.
Third, it’s perfect for this time of year: springy and bright.
It’s the kind of dish where you go to nab one extra spoonful directly from the pan when no one’s looking. Well, don’t do that if it’s a potluck dish.
Spring Quinoa with Peas and Herbs
½ cup quinoa, rinsed
½ tsp salt
⅔ cup water
¼ cup and 1 tbsp olive oil (separated)
⅓ cup diced onion
¾ cup snap peas (halved on the bias)
¾ cup frozen peas
2 tbsp sour cream (or dairy free yogurt)
½ tsp Dijon mustard
1 tbsp champagne vinegar
1 tbsp lemon juice
½ tsp coconut sugar
⅓ cup fresh mint
¼ cup parsley
Cook quinoa according to package directions. (You can also shortcut this by buying frozen quinoa and cooking on the stovetop or microwaving).
While quinoa cooks, heat a pan with 1 tbsp olive oil over medium heat. Add onions and cook until soft (about 5 minutes).
Stir in snap peas and frozen peas. Cook for about 2 minutes, until peas are bright green. Remove from heat.
Mix sour cream (or dairy free yogurt), mustard, vinegar, lemon juice, sugar, ½ tsp salt together. Slowly whisk in ¼ cup olive oil.
Stir quinoa into the pea mixture and set pan back over medium heat. Cook until just warmed through and add the dressing. Remove from heat.
Stir in mint and parsley. Adjust seasonings with lemon juice and salt, if needed.