Radish & Snap Pea Quinoa Salad

• quinoa1 cup
• water2 cups
• snap peas1 pint
• radishes7 medium
• flat leaf parsley1 large handful
• yogurt0.25 cup
• tahini2 tbsp
• juice of lemon0.5
• sea salt4 servings
• water4 servings

Instructions

1. 1

   Make the quinoa: combine the quinoa and water in a sauce pan and bring to a boil.

2. 2

   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.

3. 3

   Remove it from the heat, let it sit for 5 minutes, then fluff it up with a fork.

4. 4

   Cool the quinoa a bit before making the salad.

5. 5

   The quinoa can be made several days in advance and kept in the fridge if needed before using.