Let me tell you about a Quinoa Salad that’s anything but ordinary. In every bite you get the nutty warmth of perfectly cooked quinoa, the sweet pop of crisp sugar snap peas, and the rich, toasted notes of golden pepitas. The vegetables – sweet carrots, sharp red onion, and the chives – weave together in a way that makes each forkful slightly different from the last.

What I love most about this salad is how it manages to be both light and satisfying at the same time. The quinoa provides this wonderful backdrop – each tiny grain is like a little pearl that’s soaked up the bright, citrusy dressing. Then there’s the crunch factor – oh, the crunch! Between the sugar snap peas and the toasted pepitas, every bite has this incredible textural contrast that keeps you coming back for more.

The magic really happens when everything comes together. The dressing is light enough to let each ingredient shine but flavorful enough to unite them all. It’s like conducting an orchestra where every instrument gets its moment in the spotlight, but they all work together to create something greater than the sum of its parts. The vinaigrette adds just enough acid to make all the flavors pop without overwhelming the delicate sweetness of the vegetables.

This is the kind of quinoa salad that makes people reconsider what a salad can be. It’s not just a side dish – it’s substantial enough to be the star of the show. I’ve brought it to countless gatherings, and without fail, someone always asks for the recipe (usually while going back for seconds). It’s become my go-to for everything from fancy dinner parties to casual backyard BBQs, and it never disappoints.

Quinoa Confetti Salad with Sugar Snap Peas

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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.

• Author: Norann Oleson
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: Serves 4 to 6 1x
• Category: Salads & Dressings

Ingredients

Scale 1x2x3x

• 1/2 cup dried quinoa, about 1 1/2 cups cooked
• 2 cups sugar snap peas
• 1/2 cup raw pepitas (pumpkin seeds)
• 1/2 cup grated carrots (about 2 small carrots)
• 1/4 cup finely diced red onion
• 1/4 cup minced chives
• 1/4 cup olive oil
• 2 tablespoons white wine vinegar
• 1/4 teaspoons freshly ground black pepper

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Instructions

1. Cook the quinoa according to package directions. Set aside and allow to cool.
2. 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.
3. 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.
4. Add quinoa, peas, and pepitas to a large bowl along with the carrots, onion, and chives. Toss to combine.
5. In a small bowl, whisk together the olive oil, vinegar, salt, and pepper. Pour dressing over salad and toss again to coat.
6. Taste and add additional salt and pepper if desired.

Notes

• To store, cover tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 2 days.

Let’s Talk Quinoa Salad Ingredients (Because They’re the Real Stars Here)

Quinoa: Okay, can we just take a moment to appreciate this little powerhouse? It’s technically a seed, not a grain (mind blown, right?), and it’s packed with protein. The key to perfect quinoa is rinsing it well – trust me on this one. When cooked right, it has this lovely nutty flavor and a texture that’s somehow both fluffy and chewy. Each little spiral grain opens up to reveal a tender interior while maintaining just enough bite to keep things interesting.

Sugar Snap Peas: These are nature’s candy, I’m convinced. They bring this incredible natural sweetness and that satisfying CRUNCH that makes every bite exciting. The trick is not to overcook them – we’re going for crisp-tender, not mushy-sad. One minute in boiling water is all they need, then straight into their ice bath (think of it as their spa moment). When done right, they retain this gorgeous bright green color that makes the whole dish pop.

Pepitas: These toasted pumpkin seeds are like the confetti at this party. They add this amazing roasted flavor and crunch that transforms every bite into something special. When toasted just right, they develop this deep, nutty aroma that complements the quinoa perfectly. Pro tip: watch these like a hawk while toasting – they go from perfectly golden to overdone in seconds.

The Supporting Cast: The grated carrots add sweetness and color, the red onion brings that sharp bite (and gorgeous purple), and the chives add this subtle oniony freshness that ties everything together. It’s like a little veggie orchestra, and everyone’s playing their part perfectly.

The Dressing: Simple but mighty! The combination of good olive oil (this is not the time to use the cheap stuff hiding in the back of your pantry) and white wine vinegar creates this light, bright dressing that lets all the other ingredients shine. The vinegar adds just enough acid to wake up your taste buds without overwhelming the delicate flavors of the vegetables.

Making It Your Own

Recipes are more like guidelines anyway (channeling my inner Captain Barbossa here). Want to add some crumbled feta? Go for it! Thinking about throwing in some diced cucumber? Absolutely! The beauty of this salad is its flexibility – it’s like the yoga instructor of the food world. The base recipe is so solid that it can handle your creative additions while maintaining its character.

One of my favorite variations happened by accident when I was out of white wine vinegar and used lemon juice instead. The citrus brightness took everything to a whole new level, and now I sometimes do a combination of both!

Storage Tips (If It Actually Lasts That Long)

This salad holds up surprisingly well in the fridge for a few days, which makes it perfect for meal prep. The textures actually get better as the flavors meld together – it’s like the ingredients are having a little party in there. The quinoa soaks up all the wonderful dressing while the vegetables maintain their crunch. Just give it a quick toss before serving, and it’s good to go.

If you’re loving this quinoa creation, you might want to check out our Quinoa Gardening Guide. Growing your own quinoa is like having your own little superfood farm, and there’s nothing quite like cooking with ingredients you’ve grown yourself.

Have you tried this Quinoa Salad with Sugar Snap Peas recipe? Did you make any exciting modifications? Drop a comment below – I’d love to hear your stories! And remember, cooking doesn’t have to be perfect to be wonderful. Sometimes the best recipes come from those “what do I have in the pantry?” moments of inspiration.