Makes: 6 servings, about 1 cup each – Total Time: 1 1/2 hours
2 cups water
1 cup quinoa
2 cups fresh snap peas, trimmed and cut diagonally into thirds
1 1/2 cups button mushrooms, cut into quarters or eighths if large
1/3 cup thinly sliced red onion, cut into 1-inch lengths
1 tablespoon chopped fresh dill
1/3 cup white balsamic vinegar or white-wine vinegar
1/4 cup extra-virgin olive oil or flaxseed oil
1 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
1 teaspoon pure maple syrup
Combine water and quinoa in a medium saucepan. Bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and set aside to cool completely.
Combine peas, mushrooms, onion and dill in a medium bowl. Whisk vinegar, oil, lemon zest, lemon juice and maple syrup in a small bowl. Stir the dressing into the cooled quinoa until evenly dispersed. Add the quinoa to the vegetable mixture, toss and serve.
TIPS & NOTES
Make Ahead Tip: Prepare quinoa (Step 1), cover and refrigerate for up to 3 days. Cover and refrigerate the prepared salad for up to 1 day.