85 E Main St. Norton Location Appointments Call 508-212-77


Makes: 6 servings, about 1 cup each – Total Time: 1 1/2 hours


2 cups water

1 cup quinoa

2 cups fresh snap peas, trimmed and cut diagonally into thirds

1 1/2 cups button mushrooms, cut into quarters or eighths if large

1/3 cup thinly sliced red onion, cut into 1-inch lengths

1 tablespoon chopped fresh dill

1/3 cup white balsamic vinegar or white-wine vinegar

1/4 cup extra-virgin olive oil or flaxseed oil

1 teaspoon freshly grated lemon zest

1 tablespoon lemon juice

1 teaspoon pure maple syrup


Combine water and quinoa in a medium saucepan. Bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and set aside to cool completely.

Combine peas, mushrooms, onion and dill in a medium bowl. Whisk vinegar, oil, lemon zest, lemon juice and maple syrup in a small bowl. Stir the dressing into the cooled quinoa until evenly dispersed. Add the quinoa to the vegetable mixture, toss and serve.


Make Ahead Tip: Prepare quinoa (Step 1), cover and refrigerate for up to 3 days. Cover and refrigerate the prepared salad for up to 1 day.