½ cup quinoa, rinsed
½ teaspoon and pinch of salt
2/3 cup water
¼ cup and 1 tablespoon olive oil
1/3 cup yellow onion, diced
¾ cup snap or snow peas, halved crosswise on the bias
¾ cup shelled peas, fresh or frozen
2 tablespoons sour cream
½ teaspoon Dijon mustard
1 tablespoon champagne vinegar
1 tablespoon lemon juice
½ teaspoon sugar
1/3 cup fresh mint, torn
¼ cup parsley, chopped
Place quinoa in a small saucepan with a pinch of salt. Cover with water and bring to a boil over high heat. Reduce to a simmer and cook, covered, until tender, about 18 minutes. Remove from heat and fluff grains. Leave lid ajar, and let cool.
While quinoa cooks, set a medium sauté pan over medium heat. Swirl in 1 tablespoon olive oil. Add onions and cook until soft, about 5 minutes.
Stir in snap peas and shelled peas. Sauté for 2 minutes, or until peas turn bright green. Remove from heat.
Mix sour cream, mustard, vinegar, lemon juice, sugar and ½ teaspoon salt together. Whisk in ¼ cup olive oil.
Stir quinoa into the pea mixture and set pan back over medium heat. Cook until just warmed through and add the dressing. Remove from heat.
Stir in mint and parsley. Adjust seasonings with lemon juice and salt, if needed.
Recipe from Naomi Pomeroy, Chef, Beast in Portland, Oregon. Recipe appeared in the April 23-24, 2011 Wall Street Journal.