Radish & Snap Pea Quinoa Salad

Name: Radish & Snap Pea Quinoa Salad
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quinoa, rinsed; 2 cups water; 1 pint snap peas, cut in half (about 2 cups total); 7 or 8 medium radishes, sliced; large handful of flat leaf parsley, minced; 1/4 cup plain yogurt (cultured coconut milk is my favorite option, but any plain yogurt will work); 2 tbsp tahini; juice of 1/2 a lemon; sea salt to taste; water as needed

Radish & Snap Pea Quinoa Salad is a gluten free and lacto ovo vegetarian hor d'oeuvre. For $1.68 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

262 kcal

Calories

11 g

Protein

7 g

Fat

39 g

Carbs

Ingredients

For 4 servings

Instructions

1
Make the quinoa: combine the quinoa and water in a sauce pan and bring to a boil. Reduce the heat to a simmer (medium-low), stir the quinoa, then cover it and cook for 10 to 15 minutes until all of the water has been absorbed.
2
Remove it from the heat, let it sit for 5 minutes, then fluff it up with a fork. Cool the quinoa a bit before making the salad. The quinoa can be made several days in advance and kept in the fridge if needed before using.