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Quinoa Salad with Carrots and Sugar Snap Peas Recipe

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This recipe for Quinoa Salad with Carrots and Sugar Snap Peas is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ Tbsp. Dijon mustard
1 Tbsp. apple cider vinegar
1 Tbsp. honey
¼ tsp. black pepper
1½ tsp. salt, divided
8 Tbsp. olive oil, divided
8 oz. carrots (about 4), cut diagonally in ¼ in thick slices (about 1 ¼ C)
½ tsp. cumin (or coriander)
6 oz. fresh sugar snap peas, cut in half
4 C cooked tricolor quinoa
2 C baby arugula (or baby spinach)
4 oz. goat cheese (or feta cheese)
Directions:
Directions:
Whisk together mustard, vinegar, honey, pepper, and ¾ tsp. salt in a small bowl. Slowly whisk in 6 Tbsp. of oil. Set aside. Toss together carrots, cumin (or coriander), and remaining ¾ tsp. salt and 2 Tbsp. oil in a large bowl. Heat a large skillet over medium heat. Add carrot mixture. Cook, turning occasionally, until golden brown and tender (about 8 minutes), adding snap peas to mixture after 4 minutes cook time. Remove from heat. Transfer carrot mixture to a large bowl. Add quinoa, arugula/spinach, and ¼ C mustard dressing. Gently toss until combined. Divide among 4 bowls and top with remaining dressing and cheese.

 

 

 

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