The county farmer’s market season is in full swing and I have visited three times since it first opened. Weekly constants include lettuce, radishes, a loaf of locally baked bread, and deliciously sweet sugar snap peas.
The sign in front of the peas boasts “You can’t believe how sweet these are. Try one!”
The sugar snap peas sit in the passenger seat and I snack the entire way home. And the entire time I’m making this dish. The second week, I buy two cartons instead of one to allow for my snacking. They are that good.
This dish has everything: sweet (peas), savory (green onions), crunchy (pepitas). It’s all in there. Equally delicious with green beans or asparagus.
sugar snap peas with red quinoa
2 pint containers (approximately sugar snap peas, ends removed
1/2 cup red quinoa
2 green onion/scallions, sliced
1/2 cup pepitas (pine nuts), toasted
1/4 cup grated Parmesan cheese (optional)
1/4 cup olive oil
3 Tbsp balsamic vinegar
2 tsp agave nectar
1 clove garlic
handful of basil leaves
salt and pepper to taste
Combine all dressing ingredients in a blender and blend until well combined. Store in refrigerator until ready to use.
Bring one cup of water to boiling on stove top. Add quinoa and turn heat to low. Cover and simmer on low heat until cooked, about 20 minutes. Remove quinoa from heat to allow to cool.
Bring a large pot of salted water to a rolling boil. Add sugar snap peas and blanch for one minute. Remove from heat and drain well. Add peas to cooled quinoa. Toss with green onions and pepitas. top with parmesan cheese and serve with dressing.