Quinoa with Snap Peas and Mint

Quinoa with Snap Peas and Mint

To 4 cups of cooked quinoa, stir in:

1 cup sliced snap peas (can also substitute shelled peas)
1 tablespoon minced mint (spearmint or peppermint)
½ cup sweet vinaigrette

Sweet Vinaigrette

¼ cup olive oil

3 tablespoons raspberry vinegar (can substitute rice wine vinegar, but add more honey)1 clove minced garlic
1 tablespoon honey
1 tablespoon Dijon mustard

Whisk together, or add all ingredients to a lidded jar and shake.