Spring Snap Pea and Mushroom Quinoa

 This is a super simple spring meal. It's light and bright and refreshing, and filling because of the quinoa. And this time of year you should be able to find most of the ingredients at the farmer's market. I snagged the idea from Eating Well and only adapted to make it a bit more of a hearty main and include other items that looked yummy at my market that week. 

Spring Snap Pea and Mushroom Quinoa

• 1 cup quinoa
• 2 cups fresh snap peas, trimmed and cut diagonally into thirds
• 1½ cups button mushrooms, cut into quarters or eighths if large
• ⅓ cup thinly sliced red onion, cut into 1-inch lengths
• 1/2 cup of radishes sliced into bite sized strips
• 1 tablespoon chopped fresh dill, plus a little more to top the dish with
• ⅓ cup white-wine vinegar
• ¼ cup extra-virgin olive oil 
• 1 teaspoon freshly grated lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon honey
• 1/2 teaspoon each salt and pepper

1. Rinse the quinoa in a fine mesh strainer. Combine 1 cup quinoa and 1 and 3/4 cup of water in a pan. Bring to a boil. Cover, knock the heat down to  low. Keep and eye on it. In about 15 minutes it should be close to done. When all the water is gone - it's done. Let cool slightly. 
2. Soak red onions in cold water for about 5 minutes, this will take the edge off a little.
3. Combine peas, mushrooms, onion, radishes and dill in a medium bowl. 
4. Whisk vinegar, oil, lemon zest, lemon juice, salt and pepper and honey 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 with a little more dill on top.

**Makes 4 servings

**3 on Bryce's dish scale. Couple of bowls, a pot, and cutting board and strainer.