Instructions

Bring 2 quarts water to boil in large saucepan. Fill bowl halfway with ice and water. Add 8 ounces sugar snap peas, strings removed and halved crosswise, and 2 teaspoons table salt to boiling water and cook until crisp-tender, about 1 minute. Using slotted spoon, transfer peas to ice bath. Once peas are chilled, transfer to paper towel–lined plate.
Return water to boil. Add 1½ cups prewashed white quinoa and cook until tender with slight chew, 10 to 15 minutes. Drain quinoa and return to pot; cover and set aside.
Pulse 1 cup packed basil leaves, 3 tablespoons chopped chives, 2 tablespoons white wine vinegar, 2 minced garlic cloves, 2 teaspoons sugar, and 1 teaspoon salt in blender until roughly chopped, 5 to 7 pulses. With blender running, slowly drizzle in ⅔ cup vegetable oil until emulsified, about 1 minute. Season with salt and pepper to taste. (Vinaigrette can be refrigerated for up to 3 days.)
Cook ½ cup slivered almonds, ½ teaspoon coriander seeds, ½ teaspoon fennel seeds, remaining ¼ teaspoon salt, and remaining 1 tablespoon oil in 10-inch skillet over medium heat, stirring constantly, until lightly toasted and fragrant, about 3 minutes; transfer to bowl.
Portion quinoa into individual serving bowls. Top with snap peas, 10 ounces strawberries, hulled and quartered, and ¾ cup crumbled ricotta salata. Drizzle with vinaigrette and sprinkle with nut mixture. Serve.