Radish & Snap Pea Quinoa Salad

• 1 cup quinoa rinsed
• 2 cups water
• 1 pint snap peas cut in half, about 2 cups total
• 8 radishes medium, sliced
• 1 handful flat leaf parsley minced
• 1/4 cup plain yogurt cultured coconut milk is my favorite option, but any plain yogurt will work
• 2 tablespoons tahini
• 1/2 lemon
• sea salt to taste
• water as needed

1. 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.
2. 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.
3. 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.

quinoa, water, peas, handful, plain yogurt cultured coconut milk, tahini, lemon, salt, water

Taken from www.yummly.com/recipe/Radish-_-Snap-Pea-Quinoa-Salad-1670326 (may not work)