Description
This 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. Though this vegetarian and gluten free salad can be enjoyed year-round, I love making it in spring when radishes and sugar snap peas are in season and at their most flavorful.
Ingredients
for the quinoa salad
- 1 cup uncooked quinoa
- 2 cups low sodium vegetable broth
- 1 pint (2 cups) sugar snap peas, chopped into bite-sized pieces
- 7-8 medium radishes, sliced
- 1 large handful flat leaf parsley, finely chopped
- 1 handful dill fronds, finely chopped
- 1 can white beans, drained and rinsed
- 4 ounces crumbled vegan or regular feta
- Sea salt, as needed
for the lemon tahini dressing
- 1/4 cup plain vegan or regular yogurt
- 2 tablespoons tahini
- 1/2 medium lemon, juiced
- 2 teaspoons maple syrup
- sea salt, to taste
- cold water, as needed to thin
Instructions
Make the quinoa first. Combine the quinoa and broth in a pot and bring it to a boil over medium high heat. Reduce the heat to a simmer (medium-low), stir the quinoa, then cover it. Cook for about 15 minutes until all of the broth has been absorbed. Remove the quinoa from the heat, season it with a pinch or two of salt, then fluff it up with a fork. Allow the quinoa to cool to close to room temperature before making the salad. The quinoa can be made several days in advance and kept in the fridge if needed before making the salad.
Make the dressing by combining the yogurt, tahini, lemon juice, maple syrup, and a pinch of sea salt in a small bowl. Whisk until smooth. Taste and add more salt or lemon juice to taste. Thin the dressing out with 1 to 2 tablespoons of cold water until it reaches a drizzle-able consistency. Set aside.
Add the cooled quinoa to a large bowl along with the chopped snap peas, radishes, parsley, dill, white beans, and feta. 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. Keep leftovers in the fridge and enjoy within 5 days.
Notes
- Depending on your dietary needs, you can use vegan or regular plain yogurt in the dressing. The same goes for the feta – use regular or vegan. Or, leave it out entirely if you prefer.
- Make sure to use just the leaves of the parsley and the fronds of the dill rather than the stems. The stems don’t have as much flavor and are usually more fibrous and not as pleasant to eat.
- To cool the quinoa down quickly, spread it on a small baking sheet or large plate then pop it in the freezer for about 5-10 minutes. It doesn’t have to be completely chilled but simply close to room temperature.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch