Ingredients

• 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

Directions

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.