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.
Cook the quinoa according to package directions. Set aside and allow to cool.
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.
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.
Add quinoa, peas, and pepitas to a large bowl along with the carrots, onion, and chives. Toss to combine.
In a small bowl, whisk together the olive oil, vinegar, salt, and pepper. Pour dressing over salad and toss again to coat.
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.
