This is a wonderful filling, yet light salad filled with veggies and plant-based protein. It’s great for on-the-go lunches, easy dinners, or potlucks.

Recipe by: Kare with Kitchen Treaty


  • 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

For full recipe click here.

The featured image is a stock photo by Nick Bratanek on Unsplash meant to represent this dish.