Quinoa Salad with Mushrooms and Peas

Quinoa Salad with Mushrooms and Peas
ingredients
all
2 cups water
1 cup quinoa
2 cups snap peas
freshly trimmed and cut diagonally into thirds
1 1/2 cups button mushrooms
cut into quarters or eighths if large
1/3 cup red onion
thinly sliced with 1-inch lengths
1 tbsp dill
fresh and chopped
1/3 cup white balsamic vinegar
or white wine vinegar
1/4 cup extra-virgin olive oil
or flaxseed oil
1 tsp lemon zest
freshly grated
1 tbsp lemon juice
1 tsp maple syrup
pure
1
Combine water and quinoa in a medium saucepan.
2
Bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and set aside to cool completely.
3
Combine the peas, mushrooms, onion and dill in a medium bowl.
4
Whisk vinegar, oil, lemon zest, lemon juice and maple syrup in a small bowl.
5
Stir the dressing into the cooled quinoa until evenly dispersed.
6
Add the quinoa to the vegetable mixture, toss and serve.