From Annalee Leganchuk
Ingredients
 water2 cups
 quinoa1 cup
 snap peas2 cups
freshly trimmed and cut diagonally into thirds
 button mushrooms1 1/2 cups
cut into quarters or eighths if large
 red onion 1/3 cup
thinly sliced with 1-inch lengths
 dill1 tbsp
fresh and chopped
 white balsamic vinegar 1/3 cup
or white wine vinegar
 extra-virgin olive oil 1/4 cup
or flaxseed oil
 lemon zest1 tsp
freshly grated
 lemon juice1 tbsp
 maple syrup1 tsp
pure

cookware

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.