Lemony, light and flavorful. This quinoa dish combines the crunch of fresh snap peas with the meaty flavor of mushrooms. The lemon and red onion tie everything together! I recommend making this dish a day before to let the flavors marry and for the mushrooms to soak up all of the lemony goodness. You can serve this dish hot or cold!
Recipe type: Side Dish
Serves: 6
Ingredients
2C water
1C quinoa
2C fresh snap peas-cut into thirds
1/4C thinly sliced red onion
1T fresh chopped dill
1/3C white wine vinegar
2T olive oil
1tsp freshly grated lemon zest
1T lemon juice
1tsp agave, honey or maple syrup
Instructions
Combine water and quinoa in a saucepan and cook according to directions.
Once cooked, in that same saucepan--add in the snap peas and cover to let them get a bit tender. Fluff with a fork and set aside
Combine mushrooms, onion, dill, vinegar, oil, sweetner of chioce and lemon juice and zest. Set aside.
Add the dressing with the mushrooms into the quinoa. Mix well until everything is evenly combined.
Serve immediately OR store in an airtight container overnight and serve the next day!
Recipe by 1FitFoodie at https://www.1fitfoodie.com/2013/08/14/lemon-thyme-chicken-quinoa-full-body-burn-boom/