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

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 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.
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  • Length: 10 minutes

Step 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.
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  • Length: 5 minutes

Make the dressing

Step 1

  • 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.
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Make the salad

Step 1

  • Combine the quinoa, snap peas, radishes, and parsley in a bowl.
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Step 2

  • 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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