Springy Quinoa Salad with Sugar Snaps, Mint and Ginger-Yogurt
Use this recipe as a starting point, and feel free to improvise additions or substitutions using the vegetables you have available. I imagine julienned carrot and green onion would be a nice addition to the sugar snaps, and chopped broccoli might be a good substitution.
Recipe type: Side Dish, Salad
Cuisine: Lunch, Dinner
Serves: 4 servings
  • 1 cup quinoa
  • ½ pound sugar snap peas, thinly sliced on the diagonal
  • ½ cup sliced almonds, toasted
  • ¼ cup fresh roughly chopped mint leaves
  • ¾ cup plain low fat yogurt or plain vegan unsweetened yogurt
  • 2 tablespoons sesame oil
  • 1½ tablespoons lemon juice from 1 medium lemon
  • 2 teaspoons fresh grated ginger
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • ⅛ teaspoon freshly ground black pepper
  • ¾ teaspoons sea salt, or to taste
  1. Thoroughly rinse the quinoa, drain well and place in a small saucepan. Add a scant two cups of water and bring to a boil. Cover, reduce heat to a simmer, and cook for 12 minutes, or until the quinoa is tender and a what looks like a white thread spirals around each grain. Transfer to a plate to cool. If the quinoa appears to be cooked, but there is excess water in the pan, uncover, increase heat to medium, and cook for an additional minute or two, stirring constantly, until the water has evaporated.
  2. In a small bowl, whisk together the yogurt, sesame oil, lemon juice, ginger, garlic, honey, salt and pepper.
  3. Place the cooled quinoa, sugar snap peas, almonds and mint in a medium bowl. Stir to combine. Add the yogurt dressing and gently toss to coat. Garnish with additional almonds and mint if desired. Serve cold or at room temperature.
Recipe by Spoon With Me at https://spoonwithme.com/springy-quinoa-salad-with-sugar-snaps-mint-and-ginger-yogurt/