I’m a big fan of quinoa because it reminds me of pasta but it’s actually a seed so it’s healthier. You can basically treat it as you would any small pasta and it works, although my favorites are either mushroom-based or citrus-based. When I saw these beautiful snap peas at the farmers market, it seemed like a natural fit for a healthy Sunday lunch.
Quinoa with Snap Peas and Mint
1 cup quinoa
2 cups chicken stock (or vegetable stock or water)
1/2 cup white wine
Zest and juice of 1 lemon
1 onion, chopped
1 garlic clove, minced
1.5 cups snap peas
2 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon mint, chopped
Saute the onion and garlic in a little extra virgin olive oil until they soften. Season with salt. Add the quinoa and allow to toast for a minute. Add the chicken stock and wine and let cook until the quinoa softens. Add the vinegar, lemon juice and zest, and honey and stir through. Add the snap peas and cook for the final minute. Top with the mint and a drizzle of extra virgin olive oil when you serve it.