Quinoa Salad with Snap Peas

Great Grains

Skip the white rice, the brown rice and certainly the quick-cooking rice. There are bushels of other grain options to try, with varying nutrients and health benefits. Some you’ve likely tried before, like quinoa, or maybe barley. 

But that’s just the beginning of what’s available. Pick one new grain that’s found on the shelves of your local grocery store and change things up for your dinner menu.  The beauty of these grains is that they can be substituted into pretty much any of the recipes, adjusting the volume of liquid and cooking time accordingly. Think of it as a healthy version of a blank canvas. 


¾ cup quinoa

Kosher salt and fresh ground black pepper

¼ cup olive oil

¼ cup fresh lemon juice

1 garlic clove

8 ounces snap peas, thinly sliced on the bias

8 ounces radishes, trimmed and julienned

¼ cup coarsely chopped mint leaves

3 scallions, thinly sliced


In small saucepan, bring 1 1/3 cups water to a boil. Stir in quinoa and season with salt and pepper. Reduce heat to low and cook, covered, until water is absorbed and quinoa is tender. This should take about 20 minutes.

Remove pan from heat and let stand 5 minutes. Uncover, fluff with a fork and scrape into a large bowl. Stir in peas, radishes, mint and scallions. Allow mixture to cool.

In small bowl whisk the olive oil with lemon juice, garlic, salt and pepper. Pour dressing over the quinoa and vegetable mixture. Stir to combine. Serve at room temperature.