In terms of spring peas, I tend to buy snow peas the most. Their slight sweetness is second in my book to the fact that there’s no shelling involved- everything is edible. They serve as a great snack raw or sauté quickly for the perfect meal. These spicy snow peas are a favorite spring lunch of mine and work perfectly with the quick cooking quinoa.Print
An easy lunch that comes together in 15 minutes, these spicy snow peas are the perfect companion for quinoa.
- 2 teaspoons neutral flavored oil
- 2 cups snow peas (roughly ½ pound)
- 2 cloves garlic
- 2 teaspoons minced ginger
- 2 tablespoons lemon juice
- 1 teaspoon Sambal oelek
- 1 cup cooked quinoa
- Radish slices (for serving)
- Scallion greens (for serving)
- Heat a large skillet or wok over medium-high heat. Add in the snow peas and cook, stirring only a couple times, until lightly charring but still slightly crisp, 4 to 5 minutes. Reduce the heat to medium-low and add in the garlic, ginger, lemon juice, and sambal oelek, cooking for 1 minute more.
- Remove from heat, stir in the quinoa, and serve with radish slices, scallion greens, and lemon wedges.
Tips and Tricks: This would also work well with snap peas or even sweet peas that have been shelled.
If you can’t find sambal oelek, sriracha would work.
Nutrition: See the information.
- Calories: 413
- Sugar: 11.7
- Sodium: 79
- Fat: 13.1
- Carbohydrates: 61.4
- Fiber: 11.4
- Protein: 15.1
- Cholesterol: 0
Spicy Snow Peas
This is one of those ‘throw together what I have on hand’ meals. As mentioned, I usually pick up snow peas for snacking but these spicy snow peas make for a flavorful and filling lunch.
Peas: If you can’t find snow peas, look for snap peas. Both snow and snap peas can be eaten whole, unlike field peas (which are best shelled).
Grains: To keep this meal quick, I like quinoa but other solid choices are millet, freekeh, or bulgur. If you’re not pressed for time, sorghum adds a nice chewy texture.
Spice: If you can’t find sambel oelek, sriracha is a solid substitute.
Look for snow peas that are crisp, indicating freshness. My favorite cooking use for snow peas is in stir fries with spring onions or in salads raw. If you don’t eat them all by snacking on them, a few other uses include (swap snow peas for snap peas):