Snap pea & quinoa salad
Fresh snap peas and fluffy quinoa come together in this vibrant salad bursting with flavor and texture. A delightful combination of crunch and freshness.
Ingredients:
- 2 tablespoons toasted sesame oil
- 450g sugar snap peas, trimmed
- ¼ cup chopped scallions
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons chili-garlic sauce
- 2 teaspoons honey
- 1 teaspoon toasted sesame seeds
Instructions:
- Warm up some oil in a spacious nonstick pan on medium-high heat. Put in the peas and cook until they get a slight charring, which usually takes around 2 minutes. Keep cooking and stirring occasionally until they are charred on all sides, which could take 3 to 4 minutes more.
- Introduce scallions to the pan and cook for 1 minute. Pour in tamari, chili-garlic sauce, and honey. Keep stirring until the peas are nicely coated, which usually takes about 1 minute. Serve with a sprinkle of sesame seeds.
Summary:
- Calories: 1320 kcal
- Fat: 65 g
- Protein: 34 g
- Carbs: 151 g
- Potassium: 1872 mg
- Magnesium: 413 mg