(Serves 2 heartily, or 4 as a side)

• 2 medium zucchini
• 2 cups snap peas
• 2 cups cooked quinoa, cold
• 1 jalapeno, sliced
• 2 tbsp rice wine vinegar
• 2 tsp honey
• 6 tbsp extra virgin olive oil
• Kosher salt
• black pepper, from peppermill

Make dressing by whisking honey and vinegar in a small bowl. Drizzle in olive oil and season to taste with Kosher salt and black pepper. Using vegetable peeler or mandolin slicer, shave zucchini into ribbons and place in a medium bowl. Slice snap peas lengthwise, and add to bowl. Add quinoa and jalapeños to bowl and toss all components lightly. Add dressing to bowl, toss, and season with Kosher salt, black pepper to your liking.