Serves 4
I love the crunch of sugar snaps that have been pan-fried, just enough.
They should offer resilience to your bite, but yield with minimal effort, offering the eponymous snap.
You could also leave the sugar snaps raw, just finely sliced.
This will offer a different experience, one that is greener, more spring-like.
Miso and maple bring out all sides of the sugar snaps the savory notes, along with earthy sweetness.
Its a jaunty dressing, too, one that could be adapted to many vegetable situations.
The strawberries complete this story, adding surprising moments of fruitiness and acidity.
And bonus, its vegan and gluten-free.
Turn off the heat and let cool while you prepare the rest of the salad.
Whisk until smooth and well combined.
Heat a large skillet over medium-high heat.
Add 1 to 2 tablespoons of the vinaigrette to the peas and toss for 30 seconds.
Allow to cool for 3 to 5 minutes.
Scoop the quinoa into a large bowl.
Add the sugar snaps, turnip, strawberries, mint leaves and the remaining vinaigrette and toss to combine.
Serve warm or at room temperature.
Add the strawberries, turnip and vinaigrette just before you are ready to eat.
You could also use raw sugar snaps simply slice them finely.
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