Quinoa confetti salad with sugar snap peas and toasted pepitas is a vibrant, flavorful, and nutritious dish that's perfect for a light lunch or refreshing side. With its mix of textures and colors, this salad is sure to impress everyone at the table. It's packed with protein, fiber, and healthy fats, making it a guilt-free indulgence. Quinoa is a popular ancient grain that cooks quickly and easily, while sugar snap peas offer a sweet crunch and a boost of vitamins. Toasted pepitas add a nutty flavor and extra texture to the salad. Drizzle the salad with a tangy lemon-tahini dressing to complete this healthy and satisfying meal.
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QUINOA CONFETTI SALAD WITH SUGAR SNAP PEAS & TOASTED PEPITAS
This light, veggie-packed, and protein-rich salad is equally perfect for potlucks, packed lunches, or super-easy dinners.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 10
Steps:
- Cook the quinoa according to package directions. Set aside and allow to cool.
- Fill a medium saucepan half full with water and bring to a boil. Add the sugar snap peas and boil for one minute. Using a slotted spoon, transfer peas to a few layers of paper towels to dry and cool. When cool enough to handle, cut into 1-inch long pieces.
- Place a medium saute pan over medium heat. Add the pepitas and cook, stirring constantly, until toasted and fragrant, about 5 minutes. Set aside and allow to cool.
- Add quinoa, peas, and pepitas to a large bowl along with the carrots, onion, and chives. Toss to combine.
- In a small bowl, whisk together the olive oil, vinegar, salt, and pepper. Pour dressing over salad and toss again to coat.
- Taste and add additional salt and pepper if desired.
- To store, cover tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to two days.
GREEN BEAN CASSEROLE
This lightened up Green Bean Casserole recipe has all of the delicious holiday flavor, and less of the guilt! Your family will love this fresh from the farm holiday recipe.
Provided by Pero Family Farms
Categories appetizer
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350⁰ F.
- Blanch the Green Beans and set aside.
- Preheat a sauté pan with olive oil to medium-high temperature.
- Add the Mini Sweet Peppers, mushrooms, shallots and garlic to the pan. Cook for 2 minutes.
- Next, place the blanched green beans into a casserole dish and drizzle the vinegar evenly over the beans.
- Place the cooked vegetables evenly over the top of the green beans.
- In a small bowl, mix together the Parmesan cheese and Panko breadcrumbs. Sprinkle the cheese and breadcrumb mixture evenly down the middle of the casserole dish.
- Add salt and pepper, to taste.
- Bake for 15 minutes or until the cheese is melted.
Nutrition Facts :
QUINOA CONFETTI SALAD WITH SUGAR SNAP PEAS
Vegetarians, vegans, and omnivores alike will love this hearty Quinoa Confetti Salad with Sugar Snap Peas -perfect for potlucks, packed lunches, and it's filling enough for a summer dinner.
Provided by Norann Oleson
Categories Salads & Dressings
Time 40m
Number Of Ingredients 9
Steps:
- Cook the quinoa according to package directions. Set aside and allow to cool.
- Fill a medium saucepan half full with water and bring to a boil. Add the sugar snap peas and boil for one minute. Using a slotted spoon, transfer peas to a few layers of paper towels to dry and cool. When cool enough to handle, cut into 1-inch long pieces.
- Place a medium sauté pan over medium heat. Add the pepitas and cook, stirring constantly, until toasted and fragrant, about 5 minutes. Set aside and allow to cool.
- Add quinoa, peas, and pepitas to a large bowl along with the carrots, onion, and chives. Toss to combine.
- In a small bowl, whisk together the olive oil, vinegar, salt, and pepper. Pour dressing over salad and toss again to coat.
- Taste and add additional salt and pepper if desired.
CONFETTI QUINOA
If you have never tried quinoa, start with my easy side, brimming with colorful veggies. I serve it with orange-glazed chicken. -Kim Ciepluch, Kenosha, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring water to a boil. Add the next 5 ingredients. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. , Stir in lemon juice and oil. Remove from heat; fluff with a fork.
Nutrition Facts : Calories 196 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 307mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges
QUINOA WITH SNAP PEAS AND PEPITA-MINT PESTO
Hulled pumpkin seeds (also known as pepitas) give a little more crunch and toastiness to the pesto in this recipe.
Provided by Claire Thomas : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Rinse and cook the quinoa according to the package directions. Drain and set aside.
- Make the pesto: Combine the mint, parsley, garlic, Parmesan, lemon zest and 1/4 cup of the pepitas in a food processor. Pulse, drizzling in the 1/4 cup olive oil, until a loose paste forms. Add salt and pepper to taste.
- Place the cooked quinoa in a large bowl and toss with the pesto until coated. Add the snap peas and remaining 1/4 cup pepitas. Toss until well combined. Finish with a drizzle of olive oil and add salt and pepper to taste.
ZESTY CONFETTI SALAD WITH QUINOA
A blend of veggies and quinoa pulled together with a tangy, slightly spicy citrus-pepita dressing. Though there are a lot of ingredients, it's easy to make.
Provided by MN_SpiceHunter
Categories Grains
Time 55m
Yield 5-7 serving(s)
Number Of Ingredients 17
Steps:
- Rinse quinoa well. Combine with 3/4 cup water in small saucepan. Bring to a boil. Cover, reduce heat and simmer 15-20 minutes or until water is absorbed and holes have formed in surface of quinoa. Remove from heat and cool to room temperature or cooler.
- Dry toast pepitas by putting them in a large skillet or frying pan and shaking over high heat until they begin to pop and "dance". Remove from heat.
- In food processor, combine pepitas, cilantro, lime juice, orange juice concentrate, olive oil, chili powder, cumin and salt. Blitz until a rough paste forms. (It looks a little funny at this stage--don't worry!).
- In a very large bowl, combine veggies, quinoa and sesame seeds and toss. Add citrus-pepita dressing and mix well to coat. Chill at least one hour; overnight is ideal.
Nutrition Facts : Calories 285.4, Fat 14.2, SaturatedFat 2.3, Sodium 169.3, Carbohydrate 35, Fiber 7.3, Sugar 11.7, Protein 9
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
- Cook the quinoa according to package directions. Be sure to rinse it well before cooking.
- Roast the pepitas in a single layer on a baking sheet. This will help them to get nice and crispy.
- Chop the vegetables into small, even pieces. This will help them to cook evenly.
- Dress the salad with a light vinaigrette. This will help to brighten up the flavors.
- Serve the salad immediately. This is when it is at its best.
Conclusion:
This quinoa confetti salad with sugar snap peas and toasted pepitas is a delicious and healthy side dish or main course. It is packed with flavor and nutrients, and it is easy to make. The next time you are looking for a light and refreshing salad, give this recipe a try.
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