Ingredients: 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,water as needed
Instructions:
- 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.
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