Curried Quinoa Salad with Nectarines and Sugar Snap Peas

1. 1

   Cook sugar snap peas in large saucepan of boiling salted water 1 1/2 to 2 minutes, or until crisp-tender.

2. 2

   Transfer to paper-towel-lined plate with slotted spoon to drain.

3. 3

   Stir quinoa and 1 Tbs.

4. 4

   curry powder into same pot of boiling water.

5. 5

   Cook 14 minutes, or until quinoa is tender, stirring occasionally.

6. 6

   Meanwhile, whisk together remaining 1 Tbs.

7. 7

   curry powder, vinegar, chutney sauce, and oil in medium bowl.

8. 8

   Season with salt and pepper, if desired.

9. 9

   Set aside.

10. 10

    Toss together sugar snap peas, nectarines, and onion in large bowl.

11. 11

    Add watercress.

12. 12

    Drain quinoa, and rinse under cold water to cool; drain again.

13. 13

    Add quinoa and dressing to salad, and toss to coat.

14. 14

    Serve salad garnished with watercress sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.