Radish Snap Pea Quinoa Salad

Radish & Snap Pea Quinoa Salad

Radish & Snap Pea Quinoa Salad

45 minutes

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Details
  • Servings:   4
  • Vegetarian:   True
  • Gluten-Free:   True
  • Weight Watchers:   6 Points
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Cuisine
  • side dish
  • antipasti
  • salad
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
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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
Instructions

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.

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.

Make the dressing

Combine the yogurt, tahini, lemon juice, and a pinch of sea salt in a bowl and whisk until smooth. Thin the dressing out with a bit of water if it is too thick. Set aside.

Make the salad

Combine the quinoa, snap peas, radishes, and parsley in a bowl.

Pour over about half of the dressing, then toss to combine. Taste the salad and add more dressing or sea salt if desired. Enjoy at room temperature or chilled. Makes 3 to 4 main dish servings or 6 to 8 side servings.

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