Quinoa Salad with Sugar Snap Peas

Lots of sugar snap peas in the box lately! We eat most of them raw, nibbled as snacks or accompanying meals. But I've been looking for other uses for them.

This quinoa salad seemed like a simple summer side dish, one that would taste good cold. It went together fairly quickly.

Blanch snap peas and cut into one inch segments

Boil up some quinoa and let cool to room temperature

Toss quinoa and peas together with chives,
pumpkin seeds and a vinaigrette

I don't know what I was thinking when I pulled this recipe. I like quinoa, I like snap peas, I like olive oil...but I don't much like vinegar (with the notable exception of sea salt and vinegar Kettle Chips). This recipe uses a healthy chug of white wine vinegar as a major flavor. So why was I surprised not to like the taste of this salad much?

The Husband said it was good. The Girl seemed to like it. You'll have to take their word for it.

Recipe below; printable version here.

Sugar Snap Peas & Pasta

As much as we enjoy snacking on raw sugar snap peas, one can only eat so many. This dish caught my eye as a potentially interesting snap pea vehicle. It uses fresh peas as the base for a summery pesto.

I didn't make many changes, other than declining the recipe's suggestion to push the pesto through a mesh strainer. The dish seemed little harmed by my laziness.

Begin cooking one pound of snap peas.	In the middle of their cook time, remove one cup  of peas and run under cold water.
Cut the removed peas in half.	Mash one clove garlic with salt.
Purée remaining snap peas with garlic mash, olive oil, and cheese.	Toss cut peas and the purée with one pound of penne.

At dinner time, I added a chopped tomato and some shredded chicken and it became a main dish.

'Twas even better cold.

Recipe below; printer-friendly version here.