Radish & Snap Pea Quinoa Salad

Ingredients

• •1 cup quinoa
• •water
• •1 pint snap peas
• •7 medium radishes
• •1 large handful flat leaf parsley
• •¼ cup plain yogurt
• •2 tbsp tahini
• •½ lemon juice
• •1 pinch sea salt

Method

Adapted from foodista.com

1. 1Make the quinoa: combine the quinoa and water in a sauce pan.
2. 2Bring to a boil.
3. 3Reduce the heat to a simmer (medium-low).
4. 4Stir the quinoa.
5. 5Cover it.
6. 6Cook for 10 to 15 minutes until all of the water has been absorbed.
7. 7Remove it from the heat, let it sit for 5 minutes, then fluff it up with a fork.
8. 8Cool 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.
9. 9Combine the yogurt, tahini, lemon juice, and a pinch of sea salt in a bowl.
10. 10Whisk until smooth. Thin the dressing out with a bit of water if it is too thick. Set aside.
11. 11Combine the quinoa, snap peas, radishes, and parsley in a bowl.
12. 12Pour over about half of the dressing.
13. 13Toss to combine. Taste the salad.
14. 14Add more dressing or sea salt if desired.
15. 15Enjoy at room temperature or chilled. Makes 3 to 4 main dish servings or 6 to 8 side servings.