SNAP PEA, CORN, AND QUINOA SALAD
Make and share this Snap Pea, Corn, and Quinoa Salad recipe from Food.com.
Provided by jill6682
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Make the dressing: Add water first, then oil, vinegar, mustard, hot sauce, and honey, followed by salt, pepper into a blender. Turn on blender and wait for dressing to fully emulsify. Turn off blender and refrigerate dressing or use immediately.
- Thaw and drain any liquid from corn. Prepare quinoa according to package directions.
- Julienne raw snap peas.
- Add cooked quinoa, snap peas, corn, and chopped green herbs to a medium bowl.
- Add half of the prepared dressing to the bowl to start and add more to taste. Stir well.
- Once mixed gently fold in crumbled feta cheese. Garnish with additional herbs. Serve immediately or refrigerate for later.
Nutrition Facts : Calories 565.5, Fat 37.5, SaturatedFat 8, Cholesterol 25, Sodium 1123, Carbohydrate 49.8, Fiber 7.4, Sugar 8.4, Protein 13.9
QUINOA-CORN SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1/2 cup red quinoa as the label directs. Put 3 shucked ears of corn in a bowl with a few tablespoons of water; loosely cover and microwave until tender, about 3 minutes. Cool, then cut off the kernels. Toss the quinoa and corn with 1 chopped large heirloom tomato, 2 sliced scallions, 3 tablespoons each olive oil and lime juice, 1/2 teaspoon kosher salt and a pinch of cayenne.
SNAP PEA SALAD
When snap peas are in season, we can't resist making this crunchy salad. I usually serve it cold, but it's also good warm, with the peas straight from the pot. -Jean Ecos, Hartland, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- For vinaigrette, in a small bowl, whisk the first 8 ingredients until blended. In a 6-qt. stockpot, bring 16 cups water to a boil. Add snap peas; cook, uncovered, 2-3 minutes or just until peas turn bright green. Remove peas and immediately drop into ice water. Drain and pat dry; place in a large bowl., Drizzle with vinaigrette and toss to coat. Serve immediately or refrigerate, covered, up to 4 hours before serving. If desired, sprinkle with lemon zest.
Nutrition Facts : Calories 84 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 322mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
QUINOA WITH PEAS AND ONION
Even picky eaters will love this protein-packed dish. If you have freshly shelled peas on hand, substitute them for the frozen. —Lori Panarella, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork. , Meanwhile, in a large skillet, saute onion in oil until tender. Add peas; cook and stir until heated through. Stir in the cooked quinoa, salt and pepper. Sprinkle with walnuts.
Nutrition Facts : Calories 174 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 244mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
CORN AND SNAP PEA SALAD
This is a crunchy, minty accompaniment to a any main dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 40m
Number Of Ingredients 8
Steps:
- In a large pot of boiling, salted water, cook corn and snap peas until crisp-tender, about 6 minutes. Drain vegetables; rinse under cold water, and dry. Transfer to a large bowl.
- Add Parmesan, mint, scallions, oil, and vinegar; season with salt and pepper.
Nutrition Facts : Calories 134 g, Fat 7 g, Protein 6 g
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QUINOA SALAD WITH CARROTS AND SUGAR SNAP PEAS
From southernliving.com
5/5 (3)Author Marianne WilliamsServings 4Total Time 20 mins
- Whisk together mustard, vinegar, honey, pepper, and ¾ teaspoon of the salt in a small bowl. Slowly whisk in 6 tablespoons of the oil; set aside.
- Toss together carrots, coriander, and remaining ¾ teaspoon salt and 2 tablespoons oil in a large bowl. Heat a large skillet over medium-high. Add carrot mixture. Cook, turning occasionally, until golden brown and tender, about 8 minutes, adding snap peas to mixture after 4 minutes cook time. Remove from heat.
- Transfer carrot mixture to a large bowl. Add quinoa, baby arugula, crumbled goat cheese, and ¼ cup mustard dressing; gently toss until combined. Divide among 4 bowls, and top with remaining dressing.
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