Radish & Snap Pea Quinoa Salad
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. One serving contains 262 calories, 11g of protein, and 7g of fat. This recipe serves 4. If you have juice of lemon
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 pint snap peas
- 7 medium radishes
- 1 large handful flat leaf parsley
- 0.25 cup yogurt
- 2 tbsp tahini
- 0.5 juice of lemon
- 4 servings sea salt
- 4 servings water
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.