Sugar Peas & Red Quinoa

Here is a healthy, simple dish for the family this week. Be sure to add some protein if you would like it as your main meal or just serve el solo.

Going into summer I really focus on keeping my dishes effortless. As our crops grow in and the flavors are bursting, there is no need to create meals with a million different ingredients. Highlighting one or two components is achievable and a crowd pleaser. Taking it one step further while bringing the dish to the table, talk about where you sourced your ingredients from…people LOVE that!

Enjoy!

Sugar Peas & Red Quinoa

• 2 cups water
• 1 cup quinoa
• 2 cups fresh snap peas, trimmed and cut diagonally into thirds
• 1 tablespoon chopped fresh dill
• 1/3 cup white balsamic vinegar or white-wine vinegar
• 1/4 cup extra-virgin olive oil
• 1 teaspoon freshly grated lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon honey

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.

Combine peas and dill in a medium bowl. Whisk vinegar, oil, lemon zest, lemon juice and honey in a small bowl. Stir the dressing into the cooled quinoa until evenly dispersed. Add the quinoa to the vegetable mixture, toss and serve.