Radish & Snap Pea Quinoa Salad

If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Radish & Snap Pea Quinoa Salad might be a recipe you should try. One portion of this dish contains roughly 11g of protein, 7g of fat, and a total of 262 calories. This recipe serves 4 and costs $1.68 per serving. A mixture of tahini, flat leaf parsley, snap peas, and a handful of other ingredients are all it takes to make this recipe so delicious. 2 people were impressed by this recipe. It works well as a hor d'oeuvre. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns an amazing spoonacular score of 95%. Similar recipes include Sugar Snap Pean And Radish Salad, Radish And Sugar Snap Pea Salad, and Snap Pea Salad With Radish & Lime.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by 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.

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.

Make the dressing

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.

Make the salad

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

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.

Nutrition Information:

covered percent of daily need