Radish & snap pea quinoa salad

Name: Radish & snap pea quinoa salad
Total time: 45 min
Yield: 4 servings
Ingredients: 170 g quinoa; 473.18 ml water; 1 pts sugar snap peas; 7 medium radishes; 1 large handful fresh flat leaf parsley; 61.25 ml plain yogurt; 2 Tbsps tahini; 0.5 lemon juice; 4 servings sea salt

A gluten-free and lacto-ovo vegetarian Radish & Snap Pea Quinoa Salad that covers 23% of your daily requirements of vitamins and minerals. Ideal for a light appetizer, perfect for a summer picnic or lunch side dish.

Ingredients

quinoa

170 g

water

473.18 ml

sugar snap peas

1 pts

radishes

7 medium

fresh flat leaf parsley

1 large handful

plain yogurt

61.25 ml

tahini

2 Tbsps

lemon juice

0.5

sea salt

4 servings

Method

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.

Nutrition:

262 kcal

Carbs

39 g

Fat

7 g

Protein

11 g

Share recipe: