• 1 cup quinoa
  • 2 cups stock
  • 2 pints sugar snap peas, washed, trimmed and chopped into 1/2″ pieces
  • 1/2 bunch parsley, finely chopped (about 1/3 cup)
  • 1/2 bunch dill, finely chopped (about 1/3 cup)
  • 1 bunch Scallions, sliced thin (white and green parts)
  • 3 tbsp olive oil
  • 3 tbsp apple cider vinegar
  • 3 tbsp Dijon mustard


  1. Add quinoa and stock to a pot and bring to a boil. Reduce heat to low simmer and cover. Cook for about 15 minutes. When finished turn off heat but leave covered for about 5 minutes.
  2. Meanwhile add the apple cider vinegar, oil and mustard to small bowl and whisk.
  3. Combine together the remaining ingredients in a large bowl. Fluff the quinoa with a fork and add to the bowl. Then drizzle with the prepared dressing and stir to combine.
  4. Serve warm, room temperature or chill in the fridge.


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