Side Dish: United States – Ginger-Lime Quinoa with Sugar Snap Peas and Mint

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Additional 5 min

Total 35 min

Ingredients

1 cup (185 g) quinoa, rinsed
1 3 / 4 cups (415 ml) low-sodium vegetable broth or water
1 tbsp (15 ml) olive oil
1 tsp fresh ginger, finely grated
1 small garlic clove, minced
1 1 / 2 cups (150 g) sugar snap peas, trimmed and thinly sliced on the bias
2 scallions, thinly sliced
1 / 4 cup (10 g) fresh mint, chopped
1 / 4 cup (10 g) fresh cilantro, chopped
Zest of 1 lime
2 tbsp (30 ml) fresh lime juice
1 tsp toasted sesame oil (optional)
1 / 4 cup (25 g) toasted sliced almonds or pepitas
1 / 2 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste

Instructions

Combine rinsed quinoa and broth in a saucepan. Bring to a boil, reduce to a gentle simmer, cover, and cook 15 minutes. Remove from heat and rest, covered, 5 minutes; fluff with a fork.
While quinoa cooks, toast the almonds or pepitas in a dry skillet over medium heat until fragrant, 3–4 minutes; set aside. Prep the snap peas, herbs, scallions, and lime.
In the same skillet, warm olive oil over medium heat. Add ginger and garlic; cook until fragrant, about 30 seconds. Add snap peas and a pinch of salt; sauté 1–2 minutes until crisp-tender. Remove from heat.
In a large bowl, combine quinoa, snap pea mixture, scallions, mint, cilantro, lime zest, lime juice, and sesame oil (if using). Toss to coat. Fold in toasted nuts, then season with salt and black pepper to taste. Add more lime if desired.
Serve warm or at room temperature alongside the bourbon glazed salmon to balance its sweet-savory richness with bright citrus and fresh herbs.