Best 2 Quinoa Confetti Salad With Sugar Snap Peas Toasted Pepitas Recipes

Quinoa Confetti Salad with Sugar Snap Peas & Toasted Pepitas: A Vibrant and Refreshing Summer Delight

Elevate your summer meals with the Quinoa Confetti Salad, a vibrant and refreshing dish that bursts with garden-fresh flavors. This salad showcases the goodness of quinoa, a protein-packed ancient grain, combined with an array of colorful vegetables, crunchy textures, and a tangy dressing. With its medley of sweet sugar snap peas, crisp cucumbers, juicy tomatoes, and aromatic red onion, this salad is a symphony of tastes and textures. Toasted pepitas add a nutty crunch, while fresh herbs, such as parsley and mint, infuse every bite with a burst of aromatic freshness. Drizzled with a zesty lemon-tahini dressing, this salad strikes the perfect balance between tangy and creamy. Whether served as a light lunch, a refreshing side dish, or a delightful addition to your next potluck, the Quinoa Confetti Salad is a guaranteed crowd-pleaser.

Check out the recipes below so you can choose the best recipe for yourself!

QUINOA CONFETTI SALAD WITH SUGAR SNAP PEAS & TOASTED PEPITAS

Quinoa Confetti Salad with Sugar Snap Peas & Toasted Pepitas image

This light, veggie-packed, and protein-rich salad is equally perfect for potlucks, packed lunches, or super-easy dinners.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 10

Ingredients

1/2 cup dried quinoa (about 1 1/2 cup cooked)
2 cups sugar snap peas
1/2 cup raw pepitas (pumpkin seeds)
1/2 cup grated carrots (about 2 small carrots)
1/4 cup finely diced red onion (about 1/4 small onion)
1/4 cup minced chives
1/4 cup olive oil
2 tablespoons white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

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 saute 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.
To store, cover tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to two days.

QUINOA WITH SNAP PEAS AND PEPITA-MINT PESTO

Quinoa with Snap Peas and Pepita-Mint Pesto image

Hulled pumpkin seeds (also known as pepitas) give a little more crunch and toastiness to the pesto in this recipe.

Provided by Claire Thomas : Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 cup quinoa
1/4 cup fresh mint
1/4 cup fresh flat-leaf parsley
1 clove garlic
1/4 cup fresh grated Parmesan
1/2 teaspoon finely grated lemon zest
1/2 cup toasted pepitas (hulled pumpkin seeds)
1/4 cup extra-virgin olive oil, plus more for garnish
Kosher salt and freshly ground black pepper
1 cup halved snap peas (see Cook's Note)

Steps:

Rinse and cook the quinoa according to the package directions. Drain and set aside.
Make the pesto: Combine the mint, parsley, garlic, Parmesan, lemon zest and 1/4 cup of the pepitas in a food processor. Pulse, drizzling in the 1/4 cup olive oil, until a loose paste forms. Add salt and pepper to taste.
Place the cooked quinoa in a large bowl and toss with the pesto until coated. Add the snap peas and remaining 1/4 cup pepitas. Toss until well combined. Finish with a drizzle of olive oil and add salt and pepper to taste.

Tips:

To save time, use pre-cooked quinoa. You can also cook quinoa in advance and store it in the refrigerator for up to 5 days.
If you don't have sugar snap peas, you can use snow peas or green beans instead.
Toast the pepitas in a single layer in a dry skillet over medium heat, stirring occasionally, until fragrant and slightly browned, about 5 minutes. This will enhance their nutty flavor.
Use fresh herbs for the best flavor. If you don't have fresh herbs on hand, you can use dried herbs, but reduce the amount by half.
To make the salad ahead of time, prepare the quinoa and vegetables according to the recipe and store them separately in airtight containers in the refrigerator for up to 3 days. When ready to serve, combine the quinoa, vegetables, dressing, and herbs in a large bowl and toss to coat.

Conclusion:

This quinoa confetti salad with sugar snap peas and toasted pepitas is a delicious and healthy side dish or main course. It's packed with colorful vegetables, protein-rich quinoa, and crunchy pepitas. The tangy lemon-tahini dressing adds a refreshing flavor that complements the other ingredients perfectly. This salad is perfect for a summer picnic or potluck, or as a healthy lunch or dinner option.