SERVES 4
I LOVE GRAINS MIXED WITH fresh, crunchy vegetables—it’s my favorite thing to eat. And there are infinite combinations that work. But this mix of soft quinoa and crispy, just-blanched sugar snaps is my very favorite.
3 cups cooked quinoa, cooled
Olive oil
Fresh lime juice
Salt and pepper
1 tablespoon pickling liquid from Pickled Baby Carrots (here)
1 tablespoon sherry vinegar
½ teaspoon Dijon mustard
2 cups sugar snap peas, blanched and thinly sliced crosswise
1 kohlrabi, peeled and very thinly sliced
6 Pickled Baby Carrots (here), halved lengthwise
In a medium bowl, season the quinoa with oil, lime juice, salt, and pepper, then spoon into bowls. In a small bowl, whisk together ¼ cup oil, the pickling liquid, vinegar, mustard, lime juice, salt, and pepper. Toss the sugar snap peas, kohlrabi, and pickled baby carrots with enough of the dressing to lightly coat, then spoon over the quinoa.