April 20th, 2024
Recipes
Snow Pea, Radish, and Mint Quinoa
Valentina P
- Difficulty
•
- Time 15"
Snow Pea, Radish, and Mint Quinoa – tossed with a simple lemon vinaigrette for an easy, crunchy, and healthy meal. As a timesaver, buy pre-cooked frozen quinoa and defrost it in the refrigerator for this recipe.
How To MakeDiet Type: Classic
Shopping List
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For the Salad
- 2 cups cooked quinoa
- 66666667/100000000 cup radishes, thinly sliced
- 66666667/100000000 cup snow peas or snap peas
- 1/2 cup feta cheese (dairy or non-dairy)
- 1/4 cup fresh mint, torn For the Dressing
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon sherry vinegar or red wine vinegar
- 1 teaspoon dijon mustard
- 1/2 teaspoon dried dill
Instructions
- Step 1: Cook or defrost the quinoa according to package directions. For reference, 1 cup of uncooked quinoa will yield about 2.5 cups of cooked quinoa.
- Step 2: Whisk together all dressing ingredients. Set aside.
- Step 3: Steam the peas in a microwave or steamer until softened but still crisp. To use the microwave: put the snow peas in a microwave-safe bowl and cover the bowl with an overturned microwave-safe plate. Microwave for 45 to 60 seconds. Once done, carefully remove the plate from the top of the bowl and allow the hot steam to escape. Rinse under cold water to stop the cooking process.
- Step 4: Add all salad ingredients to a bowl and toss to combine. Pour in the dressing, to taste. Even if making this ahead of time, add the dressing at the time of preparation - it helps to marinate the flavors.
- Serve: Enjoy at room temperature, or slightly chilled.
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Snow Pea, Radish, and Mint Quinoa
PT15M 2 cups cooked quinoa 66666667/100000000 cup radishes, thinly sliced 66666667/100000000 cup snow peas or snap peas 1/2 cup feta cheese (dairy or non-dairy) 1/4 cup fresh mint, torn 3 tablespoons extra-virgin olive oil 1 tablespoon lemon juice 1 tablespoon sherry vinegar or red wine vinegar 1 teaspoon dijon mustard 1/2 teaspoon dried dill Gluten Free Vegan 4 Servings
Ingredients:
