blistered sugar snaps with crispy quinoa, miso honey butter, and whipped feta

For the crispy quinoa:

• ½ cup red or black quinoa
• 1 cup water or chicken stock, plus more if needed
• 1 teaspoon oil
• ¼ teaspoon salt

For the whipped feta:

• 4 ounces (113g) feta cheese
• ⅓ cup mascarpone, Greek yogurt, or cream cheese
• 1 teaspoon minced garlic (about 1 clove)
• 2 teaspoons olive oil
• Salt and pepper, to taste

For the miso honey butter:

• 4 tablespoons (½ stick) butter (my favorite is Vermont Creamery)
• 1 ½ tablespoons white miso, or more if desired
• 2 teaspoons honey

For the rest:

• 3–4 cups sugar snap peas
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Handful mint, torn

Instructions

1. For the crispy quinoa:  First, cook the quinoa.  You can cook it however you typically do or according to package directions.  I like to do as follows, from Cookie and Kate:  Use two parts water to one part quinoa for red quinoa, and bring the water to a boil first with the oil and salt.  Add the quinoa and let simmer, uncovered, for about 20 minutes, or until quinoa is fluffy, tails have popped out for about half the quinoa, and the water is absorbed.  If the quinoa starts to sizzle or dry before it’s fully cooked, add a bit more water, ¼ cup at a time.  When done, remove from heat and let sit, covered, for about 5 minutes.
2. When the quinoa is cooked, spread in a single layer on a cooking sheet.  Let sit until fully cool and dry.  Set your SmartOven+ to broil at 500 degrees, and the rack in the middle of the oven.  Broil the quinoa for about 4-5 minutes, or until the quinoa is sizzling in spots, and remove the cooking sheet and stir once.  Return to the oven for 2-3 more minutes, then remove from heat and set aside until ready to use.  The quinoa should be fully crisp and dry; when it’s like this, it’s fine to store at room temperature overnight or for a few days.
3. For the miso honey butter:  Let the butter and miso sit at room temperature until soft.  Add the honey and whisk together until smooth. Chill until ready to use.
4. For the whipped feta:  Combine the feta, mascarpone (or Greek yogurt or cream cheese), garlic, and olive oil in a food processor or blender and whiz until smooth.  If too thick, use a little bit of milk or water to thin.  Season with salt and pepper to taste.
5. For the rest:  Finally, prepare your sugar snap peas.  Place the Smart Oven+ Grill Attachment in the oven.  (To prevent the sugar snaps from falling through, you may want to use a sheet of foil on top.  I didn’t and had to be a bit careful about placing them on the grill, but they were otherwise fine.)  Select GRILL Mode and preheat the Grill to the High heat setting.  While the grill is preheating, you can de-string your peas.  In a large bowl, toss the sugar snaps in a little bit of olive oil, salt and pepper.  Once the Grill attachment is hot, place the sugar snaps on the preheated Grill and grill for about 3-5 minutes, or until there are some nice charred spots.
6. Return the peas to the bowl and add 2 tablespoons of the miso butter.  Toss until the peas are evenly coated.  On a large plate, spread the whipped feta-mascarpone mixture.  Add the peas, crispy quinoa, and torn mint.  Enjoy!

If you don’t have a Smart Oven+, you can grill your sugar snaps on an outdoor grill, or simply by heating up a cast iron pan over high heat on a stove, and giving them a quick char.