Quinoa with Snap Peas and Pepita-Mint Pesto

Hulled pumpkin seeds (also known as pepitas) give a little more crunch and toastiness to the pesto in this recipe.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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1 cup quinoa

1/4 cup fresh mint

1/4 cup fresh flat-leaf parsley

1 clove garlic

1/4 cup fresh grated Parmesan

1/2 teaspoon finely grated lemon zest

1/2 cup toasted pepitas (hulled pumpkin seeds)

1/4 cup extra-virgin olive oil, plus more for garnish

Kosher salt and freshly ground black pepper

1 cup halved snap peas (see Cook's Note)


  1. Rinse and cook the quinoa according to the package directions. Drain and set aside.
  2. Make the pesto: Combine the mint, parsley, garlic, Parmesan, lemon zest and 1/4 cup of the pepitas in a food processor. Pulse, drizzling in the 1/4 cup olive oil, until a loose paste forms. Add salt and pepper to taste.
  3. Place the cooked quinoa in a large bowl and toss with the pesto until coated. Add the snap peas and remaining 1/4 cup pepitas. Toss until well combined. Finish with a drizzle of olive oil and add salt and pepper to taste.

Cook’s Note

If you're serving this dish for a party or want to be fancy, you can blanche the snap peas first (boil them in salted water for 30 seconds then shock them in an ice bath immediately after). This gives them an almost electric hue, seasons them a bit, and makes them slightly more tender. If you're just enjoying this salad solo, no need to bother--raw snap peas are fine.

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