Snap Pea and Quinoa Salad
2 cups water
1 cup quinoa
2 cups fresh snap peas, trimmed and cut diagonally into thirds
1 1/2 cup button mushrooms, cut into quarters or eighths if large
1/3 cup thinly sliced red onion, cut into 1-inch lengths
1 T fresh dill
1/3 cup white balsamic vinegar or white-wine vinegar
1/4 cup extra virgin olive oil or flaxseed oil
1 t freshly grated lemon zest
1 T fresh lemon juice
1 t pure maple syrup
Combine water and quinoa in a medium saucepan and bring to a boil. Reduce the quinoa to a simmer, cover and cook for 15 minutes. Fluff with a fork and set aside to cool completely.
Combine peas, mushrooms, onion and dill in a medium bowl.
Whisk vinegar, oil, lemon zest, lemon juice and maple syrup in a small bowl. Stir the dressing into the cooled quinoa until evenly dispersed. Add the quinoa to the vegetable mixture, toss and serve.