Snap Pea and Mushroom Quinoa
 
Prep time
Cook time
Total time
 
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
  1. Combine water and quinoa in a saucepan and cook according to directions.
  2. 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
  3. Combine mushrooms, onion, dill, vinegar, oil, sweetner of chioce and lemon juice and zest. Set aside.
  4. Add the dressing with the mushrooms into the quinoa. Mix well until everything is evenly combined.
  5. 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/