Snap Pea & Quinoa Salad
Snap peas and mushrooms are combined with the fresh flavor of lemon in this pretty, healthy quinoa salad recipe. If you can make it ahead of time, do--this quinoa salad is even better the next day, after the dressing has soaked into the mushrooms and quinoa. (Adapted from “Quinoa Revolution” by Patricia Green and Carolyn Hemming; Pintail Books, 2012.)
Make Ahead Tip: Prepare quinoa (Step 1), cover and refrigerate for up to 3 days. Cover and refrigerate the prepared salad for up to 1 day.
Give grains a cooldown: To cool grains down quickly, spread them out on a foil-lined baking sheet. The surface area helps speed cooling, while the foil prevents any residual flavors on the pan from seeping in.
1 starch, 1 vegetable, 2 fat