Quinoa and Snap Peas

Spring must be here, because snap peas are in our boxes. We have such a limited season for spring veggies. It will probably be even shorter this year, since we are already having 70+ degree weather.

Quinoa and Snap Peas

This side dish was inspired by an Epicurious recipe for Orzo and Herbed Sugar Snap Peas. I enjoy the nutty flavor of quinoa, so I used it instead. That, plus the addition of dried mushrooms, required a change in method as well.

Quinoa and Snap Peas
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2½ cups chicken broth
  • 1 pound sugar snap peas, strings removed, cut in ½ inch pieces
  • 1 cup uncooked quinoa
  • 4 ounces dried shitake mushrooms
  • 2 tablespoons balsamic vinegar
  1. Bring chicken broth to a boil. Place steamer basket with peas in pot. Steam peas for 2 minutes. Remove steamer from broth, place peas in ice water to stop the cooking process. Drain.
  2. Add quinoa and mushrooms to the boiling broth. Reduce heat and simmer for 20 minutes, until liquid is absorbed and quinoa is cooked. Remove from heat.
  3. Add vinegar to the quinoa, stir until thoroughly combined. Add the peas and toss.


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