Radish, Snap Pea & Quinoa Salad

This salad is like a bowl of fresh! Crisp, bright and refreshing for a summer day.

I love to re-imagine recipes I see, and this one is an oldie-but-goodie. I changed up the dressing from the old recipe, to make it more of a pesto, and Whole30 compatible. If you want to do a Whole30 version, just don’t make the quinoa. Everything else is compliant and so delish. It makes a big portion too, so it’s great to take to a gathering.

Yield: 8

Living Delish & Nutrish: Tina Wells

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Radish, Snap Pea and Quinoa Salad with Mint Pesto

Prep time: 20 MinCook time: 30 MinInactive time: 30 MinTotal time: 1 H & 20 M

Ingredients

• Quinoa:
• 1-1/3 cup water
• 3⁄4 cup quinoa
• Kosher salt and freshly ground black pepper
• Salad:
• 8 ounces sugar snap peas, sliced thin
• 8 ounces radishes, trimmed and julienned
• 12 ounces green beans, cut into 1 inch pieces
• 1 scallion, white and green parts, thinly sliced
• Mint Pesto:
• 1⁄4 cup roughly chopped mint leaves
• 1 garlic clove, minced (or roasted garlic)
• 1/4 cup Sliced almonds (see note to substitute whole almonds)
• 1⁄4 cup olive oil, I prefer extra virgin olive oil
• 1⁄4 cup fresh lemon juice

Method

1. In a small saucepan, bring 1 1⁄3 cups water to a boil.
2. Stir in the quinoa and season with salt and pepper.
3. Reduce the heat to low, and simmer, covered, until all the water is absorbed and the quinoa is tender, about 20 minutes.
4. Remove the pan from the heat and let stand for 5 minutes. Uncover the quinoa, fluff with a fork, and then scrape into a large bowl to cool completely.
5. Blanche the green beans in boiling, salted water, 2 to 3 minutes, until bright green and crisp tender. Drain and rinse under cold water to stop cooking process.
6. For the Mint Pesto:
7. In a blender or a food processor, blend the mint leaves, garlic, almonds and lemon juice until well puréed. Add the olive oil in a slow stream and blend until emulsified.
8. Pour the pesto over the quinoa, add the peas, radishes, and scallions. Toss all together to combine before serving.
9. Serve the salad well chilled, so the flavors can meld together.

Pro Tip

note: I prefer using sliced almonds because they measure more accurately and grind up quicker in the food processor. If you substitute whole almonds, grind them to a small chop size first, then measure and proceed with the recipe. 

Also note the quinoa makes a large amount, however it would be difficult to cook a smaller batch. Feel free to adjust the amount used in the finished salad, and save the remainder for another use.

https://livingdelishandnutrish.com/recipe/radish-snap-pea-amp-quinoa-salad

©Tina Wells Luxury Brands, LLC

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