QUINOA, HERB, & SNAP PEA SALAD (SERVES 4-6)
1 cup quinoa
¼ cup sunflower seeds
1 tablespoon mustard seeds
¾ pound sugar snap peas, thinly sliced
4 small red radishes, sliced into tiny matchsticks
2 green onions, thinly sliced
1/3 cup chopped fresh herbs (such as parsley, marjoram, basil, chives, cilantro, dill, tarragon, mint)
3 tablespoons extra virgin olive oil
1 1/2 tablespoons sherry vinegar
Salt and freshly ground black pepper, to taste
Edible flowers for garnish (such as nasturtiums, pansies, or dahlias)
Preheat the oven to 325 degrees.
Rinse the quinoa in a sieve, then transfer it to a medium pot over medium heat. Stir continuously with a wooden spoon until the quinoa is dry and fragrant, then add two cups of water. Bring to a boil, cover, and reduce to a simmer. Cook until tender and the water is absorbed, about 18-20 minutes.
Remove the lid, fluff the quinoa with a fork, and turn it out in an even layer on a baking sheet to let cool.
Place the sunflower seeds in a single layer on an ungreased, rimmed baking sheet. Bake for around 10 minutes until they are golden brown. Stir once or shake the pain to ensure even cooking. Remove from pan to cool.
Heat the mustard seeds in a dry, heavy skillet over medium heat for about 1 minute, until they start to pop and turn grey. Remove from skillet to cool.
Place the snap peas, radishes, green onion, herbs, sunflower seeds and mustard seeds in a large bowl with the quinoa. Gently toss all of the ingredients with the oil and vinegar to combine. Add salt and pepper to taste and top with edible flowers.
The recipes of Lauren Chandler Cooks celebrate the colors, flavors and textures of the Pacific Northwest.