Inspired by Manuela.
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
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.