Snow Pea Radish Quinoa Salad Recipes

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SNOW PEA & RADISH QUINOA SALAD



Snow Pea & Radish Quinoa Salad image

Enjoy our Snow Pea and Radish Quinoa Salad with your lunch or dinner! This quinoa, snow pea and radish salad is a great side dish.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 12 servings, 1/2 cup each

Number Of Ingredients 9

3 cups cooked quinoa
1 cup snow peas, cut diagonally into thin slices
4 green onions, sliced
6 radishes, quartered, thinly sliced
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1/3 cup KRAFT Tuscan House Italian Dressing
2 Tbsp. finely chopped fresh mint
2 Tbsp. lemon juice
3 cloves garlic, minced

Steps:

  • Combine quinoa, vegetables and cheese in large bowl.
  • Whisk remaining ingredients until blended. Add to quinoa mixture; mix lightly.

Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

SNOW PEA, SCALLION AND RADISH SALAD



Snow Pea, Scallion and Radish Salad image

Provided by Ellie Krieger

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

2 cups (about 8-ounces) snow peas, trimmed and rinsed
3 scallions (green and white portions), thinly sliced
4 radishes, trimmed and cut into julienne slices (about 1/2 cup)
1/4 cup seasoned rice wine vinegar
1 tablespoon walnut oil

Steps:

  • Place snow peas in a bowl and cover with boiling hot water. After 2 minutes, strain and shock in an ice bath. When cool, strain. Cut snow peas on the diagonal into 1/2-inch diamond shapes, discarding end pieces.
  • In a medium-sized bowl, combine snow peas, scallions and radishes. In a separate bowl, whisk together vinegar and oil. Pour over vegetable mixture and serve.

HERBY SNAP PEA AND RADISH SALAD



Herby Snap Pea and Radish Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 10

Kosher salt
1 pound snap peas, strings removed and cut in half vertically
1/2 cup Greek yogurt
2 tablespoon lemon juice
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh mint
1 tablespoon vegetable oil
5 to 7 radishes, (about 1 bunch) cut into 1/3-inch-thick matchsticks
Freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Once the water is boiling, add the snap peas and cook until the snap peas are bright green but still tender-crisp, 1 to 2 minutes. Transfer the snap peas to a bowl of ice water. Set aside.
  • Add the Greek yogurt, lemon juice, dill, chives, mint, oil, 1 teaspoon salt and 1/2 teaspoon pepper to a large bowl and whisk to combine. Set aside.
  • Drain the snap peas and add them to the bowl with the dressing. Add the radishes to the bowl and toss well to thoroughly coat the vegetables in the dressing.
  • Serve immediately or refrigerate in an airtight container for up to 3 days.

QUINOA CONFETTI SALAD WITH SUGAR SNAP PEAS & TOASTED PEPITAS



Quinoa Confetti Salad with Sugar Snap Peas & Toasted Pepitas image

This light, veggie-packed, and protein-rich salad is equally perfect for potlucks, packed lunches, or super-easy dinners.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 10

1/2 cup dried quinoa (about 1 1/2 cup cooked)
2 cups sugar snap peas
1/2 cup raw pepitas (pumpkin seeds)
1/2 cup grated carrots (about 2 small carrots)
1/4 cup finely diced red onion (about 1/4 small onion)
1/4 cup minced chives
1/4 cup olive oil
2 tablespoons white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Cook the quinoa according to package directions. Set aside and allow to cool.
  • Fill a medium saucepan half full with water and bring to a boil. Add the sugar snap peas and boil for one minute. Using a slotted spoon, transfer peas to a few layers of paper towels to dry and cool. When cool enough to handle, cut into 1-inch long pieces.
  • Place a medium saute pan over medium heat. Add the pepitas and cook, stirring constantly, until toasted and fragrant, about 5 minutes. Set aside and allow to cool.
  • Add quinoa, peas, and pepitas to a large bowl along with the carrots, onion, and chives. Toss to combine.
  • In a small bowl, whisk together the olive oil, vinegar, salt, and pepper. Pour dressing over salad and toss again to coat.
  • Taste and add additional salt and pepper if desired.
  • To store, cover tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to two days.

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