Radish & Snap Pea Quinoa Salad Recipe

Name: Radish & Snap Pea Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quinoa rinsed; 2 cups water; 1 pint snap peas cut in half, about 2 cups total; 8 radishes medium, sliced; 1 handful flat leaf parsley minced; 1/4 cup plain yogurt cultured coconut milk is my favorite option, but any plain yogurt will work; 2 tablespoons tahini; 1/2 lemon; sea salt to taste; water as needed

Servings: persons

1 cup quinoa rinsed
2 cups water
1 pint snap peas cut in half, about 2 cups total
8 radishes medium, sliced
1 handful flat leaf parsley minced
1/4 cup plain yogurt cultured coconut milk is my favorite option, but any plain yogurt will work
2 tablespoons tahini
1/2 lemon
sea salt to taste
water as needed

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. 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.
2
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.
3
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.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup quinoa rinsed, 2 cups water, 1 pint snap peas cut in half, about 2 cups total, 8 radishes medium, sliced, and more.

Yes, Radish & Snap Pea Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Radish & Snap Pea Quinoa Salad

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