- Bring broth to boil in medium saucepan. Add quinoa and shallot; reduce heat to low and simmer, covered, until quinoa is tender, about 15 minutes, adding peas during last 3 minutes of cooking time. Transfer to large bowl.
- Add scallions, mint, oil, vinegar, salt, and pepper to quinoa mixture and toss gently to combine. Serve warm or at room temperature.
- Per serving: 2/3 cup
To make an attractive and delicious spring dinner, spoon the quinoa onto plates and top each serving with a grilled 3-ounce salmon fillet for no additional SmartPoints.