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, flat leaf parsley, snap peas, and a few other ingredients on hand, you can make it. 2 people have tried and liked this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular scor
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.
Recipe from foodista.com
Comments
Ingredients delivered in ~45 min
via Instacart from 1,400+ stores
Ingredients (9)
- •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