This post may contain affiliate links. Please read our disclosure policy.
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!
Thanks for reading CookingLSL! To stay up on what’s going on in my kitchen, you can follow me on: Pinterest, Instagram, Twitter, Facebook, Google+ and sign up for e-mail updates, to receive more recipes and a copy of my FREE e-cookbook 15+ Most Popular Recipes On CookingLSL.
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!!!