Toasted Quinoa, Snow Peas, Tomatoes, and Mozzarella Salad

1 1/2 cups uncooked quinoa, rinsed and drained
3 cups water
1 cup diagonally cut snow peas
3/4 cup (3 oz) diced fresh mozzarella cheese
1/2 cup chopped red onion
1/2 cup chopped seedless cucumber
1/4 cup chopped fresh mint
2 TBS chopped fresh basil
1 pint cherry tomatoes, halved
1 tsp grated lemon rind
1/4 cup fresh lemon juice
4 tsp extra virgin olive oil
1 1/2 TBS Dijon mustard
3/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp hot pepper sauce (such as Tabasco)

Heat a medium saucepan over medium-high heat. Add quinoa to pan; cook 5 minutes or until toasted, stirring frequently. Add 3 cups water to pan; bring to a boil. Cover, reduce heat, and cook 15 minutes or until tender. Fluff with a fork; cool. Place quinoa in a large bowl. Add peas and next 6 ingredients (through tomatoes)

Combine rind and remaining ingredients in a small bowl, stirring with a whisk. Add juice mixture to quinoa mixture; toss gently to coat.

Yield: 6 servings (serving size 1 1/2 cups)
Calories: 265, Fat 8.6g, Fiber 4.8g

Cooking Light, June 2007

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