3 to 4 servings
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
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.
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.
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.