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Christian Vegetarian Association Presents:
Take
Heart!
Quinoa Salad with Sugar Snap Peas
(main.kitchendaily.com/vegan-recipes)
Ingredients: 1/2 pound(s) sugar snap peas 1 1/2
cup(s) quinoa, rinsed and drained 1/4 cup(s) plus 1 tablespoon
extra-virgin olive oil 3 tablespoon(s) white wine vinegar Salt
and freshly ground pepper 1/2 cup(s) salted roasted pumpkin seeds
1/2 cup(s) minced chives Directions: - In a small
saucepan of boiling salted water, simmer the peas until bright green
and crisp-tender, about 1 minute. Drain and spread out on a large
plate to cool, then pat dry. Cut the peas on the diagonal into
1-inch pieces. - In a small saucepan, combine the quinoa with 2
cups of water and bring to a boil. Cover and cook over low heat
until all of the water has evaporated and the quinoa is tender,
about 15 minutes. Uncover and fluff the quinoa, then transfer to a
large bowl and let cool to room temperature. - In a bowl, combine
the oil and vinegar and season with salt and pepper. Add the peas to
the quinoa with the pumpkin seeds, chives and dressing; stir. Season
with salt and pepper and serve at room temperature or lightly
chilled.
Your question and comments are welcome

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