20 MIN
15 MIN
  • 1-1/4 cups quinoa
  • 1/2 lb sugar snap peas
  • 1 red bell pepper
  • 2 Envy apples
  • 1 cup roasted salted cashews
  • 1/4 cup olive oil
  • 3 tbsp white wine vinegar
  • Salt & pepper
  • 2 tbsp your selection of 2 or 3 herbs


Rinse the quinoa under cold running water for 2 or 3 minutes, then follow cooking instructions on the package. Fluff cooked quinoa with a fork and set aside. Top and tail the peas.

Bring water to a boil over medium heat in a medium saucepan. Add the peas and cook for just one minute. Strain and plunge peas into chilled water. Drain chilled peas through colander. Cut and cube red pepper. Place into a large bowl, add the peas. Cut the apples in quarters, remove the cores and cut each quarter into 3 wedges; cut each wedge into 4 pieces and add to the bowl. Toss with cashews. In a small bowl, whisk together olive oil, vinegar and salt and pepper to taste and set aside.

Finely chop the herbs. When the quinoa is cool, add to the apple mixture, toss to mix well. Add the dressing and herbs, toss and serve.

North America