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.