1/2 pound sugar snap peas
1 cups quinoa, rinsed and drained
1/4 cup plus
1 tablespoon olive oil
3 tablespoons white wine vinegar
Salt and pepper to taste
1/2 cup salted roasted pumpkin seeds
1/2 cup minced chives
In a small saucepan bring salted water to a boil.
Simmer the peas until bright green and crisp-tender, about 1 minute.
Drain and spread out on a large plate to cool, then pat dry.
Cut the peas on the diagonal into 1-inch pieces.
In a small saucepan, combine the quinoa with 2 cups of water and bring to a boil.
Cover and cook over low heat until all of the water has evaporated and the quinoa is tender, about 30 minutes.
Remove from heat and let sit 5-10 minutes covered.
Then fluff the quinoa and transfer to a large bowl and let cool to room temperature.
In a bowl, combine the oil and vinegar and season with salt and pepper.
Add the peas to the quinoa with the pumpkin seeds, chives and dressing; stir.
Season with salt and pepper and serve at room temperature or lightly chilled.