Quinoa Confetti Salad with Sugar Snap Peas & Toasted Pepitas

This salad contributed to a bit of a shocking Saturday night meal for my guy. We dined on roasted artichokes along with generous scoopfuls of this lovely little number, and while he was aware that the meal was clearly meatless, he was a little taken aback when I told him it was actually vegan, too. My dedicated (but open-minded) carnivore jokingly shot me a “are you trying to kill me?!” look; and then he dug in. And we were satisfied (stuffed, actually) at meal’s end.

This colorful quinoa confetti salad is one of those great versatile dishes that works just as well as a main dish for dinner as it does a side. And as lunch? Fuggedaboutit. Perfection. Plus, it’s pretty, too.

Quinoa Confetti Salad with Sugar Snap Peas & Toasted Pepitas

I’d been trying to come up with a quinoa-based veggie patty to share with you today, and was failing. Stupid falling apart veggie burgers! So I decided to put my remaining quinoa to better use: this protein-rich, veggie-packed, party of a salad.

Quinoa Confetti Salad with Sugar Snap Peas & Toasted Pepitas

I used vibrant sugar snap peas along with crunchy grated carrot and a double onion-y (but not overpowering!) one-two punch: some finely chopped red onion, and a nice handful of spring chives.  In fact, if this salad wasn’t so dang colorful, I would have gone with its original name, “spring quinoa salad.” But “confetti” won out. Confetti should always win out, actually. Even if you’re vacuuming it up for years (actual confetti, not this salad).

Both my slightly vegan-averse guy and myself believe that the lightly toasted pepitas make this simple salad sing. That added little crunch adds the perfect amount of texture to each and every bite.

Quinoa Confetti Salad with Sugar Snap Peas & Toasted Pepitas

It takes just a few minutes to toast the pepitas in a saute pan. Definitely worth it.

Quinoa Confetti Salad with Sugar Snap Peas & Toasted Pepitas

This salad is terrific right after it’s tossed together, but next-day portions are even better. Totally the bee’s knees. Lunch leftover recipes = the best kinds of recipes.

So, hey! Have you noticed things look a tad different around here?! I am so freaking beside-myself pumped to unveil my brand spankin’ new site! This time around, I hired the pros to take care of business and, man. SO WORTH IT. Artist Katt Frank created the hand-illustrated logo – isn’t it neat?! And the ever-awesome Purr Design designed and developed the site, which is just so spiffy I could cry. Happy tears, of course.

We’ve been doing a lot of behind-the-scenes work to make Kitchen Treaty much easier to navigate. It should now be way, way easier to find a specific recipe and much more pleasant to browse if you’re just shopping around. I really hope you like the new, improved Kitchen Treaty as much as I do. And if you have any suggestions, those are always welcome, too.

Print Recipe

Quinoa Confetti Salad with Sugar Snap Peas & Toasted Pepitas

This light, veggie-packed, and protein-rich salad is equally perfect for potlucks, packed lunches, or super-easy dinners.

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

  • 1/2 cup dried quinoa (about 1 1/2 cup cooked)
  • 2 cups sugar snap peas
  • 1/2 cup raw pepitas (pumpkin seeds)
  • 1/2 cup grated carrots (about 2 small carrots)
  • 1/4 cup finely diced red onion (about 1/4 small onion)
  • 1/4 cup minced chives
  • 1/4 cup olive oil
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Directions:

  1. Cook the quinoa according to package directions. Set aside and allow to cool.
  2. Fill a medium saucepan half full with water and bring to a boil. Add the sugar snap peas and boil for one minute. Using a slotted spoon, transfer peas to a few layers of paper towels to dry and cool. When cool enough to handle, cut into 1-inch long pieces.
  3. Place a medium saute pan over medium heat. Add the pepitas and cook, stirring constantly, until toasted and fragrant, about 5 minutes. Set aside and allow to cool.
  4. Add quinoa, peas, and pepitas to a large bowl along with the carrots, onion, and chives. Toss to combine.
  5. In a small bowl, whisk together the olive oil, vinegar, salt, and pepper. Pour dressing over salad and toss again to coat.
  6. Taste and add additional salt and pepper if desired.
  7. To store, cover tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to two days.

Recipe adapted from Food & Wine

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18 Responses to “Quinoa Confetti Salad with Sugar Snap Peas & Toasted Pepitas”

  1. Maria Tadic posted on April 28, 2014 at 10:56 am

    I love those added pepitas!  Adding toasted nuts makes any dish better!  Yum!  This would make the perfect leftover lunch!

    • Karen Troughton replied on May 2nd, 2014 on 5:15 pm

      Thanks, Maria! :)

  2. Hannah @ CleanEatingVeggieGirl posted on April 28, 2014 at 2:01 pm

    I LOVE the new look and I love the sound of this salad!! :)

    • Karen Troughton replied on May 2nd, 2014 on 5:14 pm

      Thank you so much, Hannah!

  3. Lauren @ Living the Savory Life posted on April 28, 2014 at 10:33 pm

    This is a gorgeous salad!  The crunch of the pepitas and snap peas. The colors are beautiful. Caught my eye immediately!

    • Karen Troughton replied on May 2nd, 2014 on 5:06 pm

      Thanks so much, Lauren!

  4. Chloe @ iheartboxes posted on April 29, 2014 at 3:42 am

    You don’t really realize how much extra oomph toasting your seeds and nuts can add, until you actually try it for the first time….and then you wonder why you didn’t do it sooner!
    What a fun spring lunch this is!! pinned

    • Karen Troughton replied on May 2nd, 2014 on 5:05 pm

      It’s true! :) Thank you for the pin!

  5. Jo from yummyvege posted on April 29, 2014 at 6:41 am

    Just had something really similar for lunch! I highly recommend it!

  6. Caroline posted on April 30, 2014 at 12:43 pm

    This salad is so beautiful and full of things I love!  We live on quinoa salads like this.  They are so great to pack for lunch or even as a light dinner or side dish.  Love this…pinned!

    • Karen Troughton replied on May 2nd, 2014 on 5:01 pm

      Thank you for the pin! Seriously, I love how portable this salad is. I can’t wait to pack it into mason jars and head out for a picnic this summer. :)

  7. Rachel @ Bakerita posted on May 3, 2014 at 5:48 am

    Gorgeous salad! Love all the variety of healthy goodness in here, so perfect for the transition to summer. Pinned!

    • Karen Raye replied on May 13th, 2014 on 8:47 am

      Thanks, Rachel! And thank you for the pin. :)

  8. Marissa posted on May 5, 2014 at 10:41 am

    This is very yummy.  I’m enjoying it now.  I added a bit of white miso to my dressing and next time I might throw the vegetables in with the quinoa at the last minute and skip blanching.  Lovely idea, thanks for sharing.  I’ll make it again.

    • Karen Raye replied on May 13th, 2014 on 8:47 am

      Oh goodness, love the idea of the miso, and I also like your idea for streamlining the recipe. If it works well to make it that way, please come back and let us know!

  9. Pingback: 50 of the Best Summer Salad Recipes | Mom Fashion | Fashion for Moms | Mom Fashion Blog | Mom Fabulous

  10. Marissa posted on May 14, 2014 at 5:42 pm

    This salad is so good!  I made it a second time and plan to make it again this evening.  Throwing the vegetables into the quinoa pot worked quite well, I’ll continue to do it this way. Thanks again for this great recipe.  

    • Karen Raye replied on May 15th, 2014 on 3:09 pm

      I love hearing about repeat recipe-makers! So glad you like it. :)

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