Radish & Snap Pea Quinoa Salad

Ingredients

• 1 cup quinoa rinsed
• 2 cups water 
• 1 pint sugar snap peas cut in half ( 2 cups total)
• 7 medium radishes sliced
• 1 large handful parsley minced
• 0.3 cup yogurt plain (cultured coconut milk is my favorite option, but any yogurt will work)
• 2 tbsp tahini 
• 0.5  juice of lemon 
• 4 servings sea salt to taste
• 4 servings water as needed

Equipment

• bowl
• sauce pan
• whisk

Directions

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.
3. 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.
4. Combine the quinoa, snap peas, radishes, and parsley in a bowl.
5. 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.