Radish & Snap Pea Quinoa Salad

Name: Radish & Snap Pea Quinoa Salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 cup Quinoa (1 cup quinoa, rinsed); 2 cup Water (2 cups water + water as needed); 1 pint Sugar Snap Peas (1 pint snap peas, cut in half (about 2 cups total)); 7 pieces Radishes (7 or 8 medium radishes, sliced); 1 handful Flat Leaf Parsley (large handful of flat leaf parsley, minced); ¼ cup Heavy Cream (1/4 cup plain yogurt (cultured coconut milk is my favorite option, but any plain yogurt will work)); 2 tbsp Tahini (2 tbsp tahini); ½ piece Lemon (juice of 1/2 a lemon); 0 pieces Fine Sea Salt (sea salt to taste)

20 minMediterranean

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Gluten Free
Pescatarian

Steps

1Make 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.
2Remove 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.