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This Quinoa Salad With Snap Peas Radishes and Carrots with peanut dressing is light, clean and delicious!
Have you been missing my quinoa recipes lately? I know, I did not post any last week 🙂
But quinoa is back on my blog.
I actually wanted to make an Asian style salad with sugar snap peas and radishes, but then I decided to make it more filling and added some cooked quinoa. This salad is perfect for lunch or a side dish.
I love snap peas, but rarely eat them, don’t ask me why…
I usually sauté them or just blanch them and add them to dishes. They are of course low fat, so you can have as much as you like.
I like to add radishes to salads, especially in spring/early summer, when they grow locally.
But did you know that besides their zing and crunchy texture, they are good for you? They are low in calories, rich in vitamin C and fiber. They help to relieve bloating and also help keep you hydrated.
I’ve made this salad a few times and, while I’ve included a recipe for a peanut dressing, it does taste great if only seasoned with salt, oil and vinegar. Feel free to use a dressing of your choice.
The peanut dressing I’m sharing with you today is light and flavorful and goes great with the salad.
I also thought that this salad will be a great addition to your Easter table!
Hope you enjoy it!
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Quinoa Salad With Snap Peas Radishes and Carrots
Ingredients
FOR THE SALAD:
- 2 cups cooked quinoa
- 1/2 medium English cucumber
- 2 cups sugar snap peas, (1/2 - 3/4 pound)
- 1 large carrot, , cut into juliennes
- 1/4 chopped scallions
- 1/2 cup sliced radishes
- 1/4 cup chopped peanuts
FOR THE DRESSING:
- 1/4 cup vegetable oil
- 1/4 cup rice wine vinegar
- 1 tsp chopped fresh ginger, (or 1/2 tsp dried)
- 2 tbsp soy sauce
- 1 tbsp honey or maple syrup
- 2 tbsp toasted sesame oil
- 2 tbsp creamy peanut butter
Instructions
For the salad:
- Fill a large bowl with cold water and set a side.
- Bring a medium pot of water to a boil. Add snap peas and cook for 2 minutes. Drain and transfer to the bowl with ice cold water.
- In a deep bowl, arrange quinoa, snap peas, carrots, radishes, cucumber and scallions. Top with chopped peanuts.
For the dressing:
- In a medium bowl, whisk all ingredients together. Pour over salad.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
 More quinoa recipes:
20+ Light and Easy Quinoa Recipes
Woot! Woot! The Quinoa is back. Happy, happy dance (yes, I have a slight addiction to quinoa and other ancient grains). What a beautiful dish. It puts me in that spring-time state of mind. And that peanut dressing. I bet it is amazing.
I’m loving the flavours here – radish is such a delicious addition! Gorgeous photographs too. Hope you have a lovely weekend!
Your pictures are so beautiful, just had to pin this recipe 5 times! Looks delicious and like springtime! I’m going to make that dressing. Love salad dressing with fresh ginger 🙂
I love all your quinoa recipes! This salad looks amazing…but I am especially excited about that peanut dressing! It sounds SOOO good!!
Yes, I can definitely ‘see’ this on my Easter table, Mira!
It’s soooo pretty, and I love love love the sound of that peanut sauce. 🙂
Love recipes with quinoa and love how simple yet colorful and flavorful this salad is.
I came across your blog while looking for some Indian food recipes and liked a lot. How amazing! I will keep an eye out for all your recipes 🙂
What a gorgeous looking spring salad. Bowl looks colorful and healthy too! Love all the veggies! 🙂
This is so bright and delicious! Thanks for linking up with What’s Cookin’ Wednesday!
Thanks for the link party Carly!!!