This vegan and gluten free radish and snap pea quinoa salad with lemon tahini dressing comes together easily in under 30 minutes! It’s perfect for meal prep and can be enjoyed cold or at room temperature.
Although I love snacking on fresh springtime sugar snap peas by themselves, I decided to combine them with some spicy radishes and fresh parsley from the farmers market in a quinoa salad. The salad itself is easy to assemble once the quinoa is cooked and the tangy and nutty dressing really brings it all together. This salad travels well so you can easily take it on a picnic or pack it in your lunch. It also stores well in the fridge so you can make a bigger batch to last you throughout the week. Though it will still be delicious without local produce, I encourage you to seek out some if you can!
Radish and Snap Pea Quinoa Salad with Lemon Tahini Dressing
- Total Time: 25 minutes
- Yield: 4–6 servings 1x
- Diet: Vegan
Description
This vegan and gluten free radish and snap pea quinoa salad with lemon tahini dressing comes together easily in under 30 minutes! It’s perfect for meal prep and can be enjoyed cold or at room temperature.
Ingredients
- 1 cup uncooked quinoa
- 2 cups water
- 1 pint snap peas, cut in half (about 2 cups total)
- 7–8 medium radishes, sliced
- large handful of flat leaf parsley, minced
- 1/4 cup plain vegan yogurt
- 2 tablespoons tahini
- 1/2 medium lemon, juiced
- sea salt, to taste
- cold 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.
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 cold 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.
Notes
- Keep leftovers in the fridge. Enjoy within 5 days for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: salad
Love the new banner- very cute and quirky 🙂
This salad is perfect- I can't wait for summer when I'll hopefully have radishes aplenty growing in the garden like last year.
I'm so jealous that you have a garden! For now I can only have a few pots of herbs on my balcony 🙂
Great salad! I'm growing radishes and snap peas so when they are ready, this salad would be perfect for me to make.
this sounds delish, thanks for sharing! love to try that, perfect with summer coming up!