Toasted Quinoa, Snow Pease, Tomatoes, and Mozzarella Salad
1 ½ cups uncooked quinoa, rinsed and drained
3 cups water
1 cup diagonally cut snow peas
¾ cup (3oz) diced fresh mozzarella cheese
½ cup chopped red onion
½ cup chopped seedless cucumber
¼ cup chopped fresh mint
2 Tbl chopped fresh basil
1 pint cherry tomatoes, halved
1 tsp grated lemon rind
¼ cup fresh lemon juice
4 tsp extra virgin olive oil
1 ½ Tbl Dijon mustard
¾ tsp kosher salt
¼ tsp freshly ground black pepper
¼ tsp hot sauce
Heat a medium saucepan over medium-high heat. Add quinoa to pan; cook 5 minutes or until toasted, stirring frequently. Add 3 cups water to pan; bring to a boil. Cover, reduce heat, and cook 15 minutes or until tender. Fluff with a fork; cool. Place quinoa in a large bowl. Add peas and next 6 ingredients (through tomatoes).
Combine rind and remaining ingredients in a small bowl, stirring with a whisk. Add juice mixture to quinoa mixture; toss gently to coat.
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