This entrée salad makes a generous amount, and that’s okay, because leftovers hold up nicely for lunch another day.
Ingredients
- 1/2 Snow Peas with Lemon Browned Butter, recipe
- 2 radishes, any variety
- 1/2 red onion
- 1/2 head Savoy cabbage
- 2 lemons
- sea salt and freshly ground black pepper, to taste
- 1-1/2 cups low-sodium vegetable stock, or Awesome Veggie Broth
- 1 cup quinoa, rinsed and drained (any variety)
- 2 tablespoons tahini
- 2 tablespoons olive oil, extra virgin
- 1 tablespoon water
- 2 cloves garlic, grated
- 1/4 cup smoked almonds, chopped
- 2 ounces feta cheese, crumbled
- 1/4 cup fresh mint, chopped
Instructions
- Pull snow peas from the fridge and let them come to room temperature while prepping the rest of the recipe.
- Slice the radishes and onion very thinly. (If you’re using a larger variety, such as watermelon radishes, halve or quarter the slices.) Place in a large bowl. Thinly slice the cabbage, and add it to the bowl. Add juice of ½ lemon and a generous pinch of salt. Use your hands to toss, rubbing the salt and juice into the vegetables. Set aside.
- Combine stock, quinoa, salt and pepper in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove from heat, and let stand 10 minutes, covered. Fluff with a fork.
- While the quinoa cooks, whisk juice of 1 lemon, tahini, oil, water, garlic, salt and pepper in a small bowl.
- When the quinoa is ready, add it to the bowl, along with the snap peas, tossing to combine. Transfer to a serving bowl or platter, or divide among 4 plates or shallow bowls. Drizzle with dressing. Sprinkle with almonds, feta and mint. Serve with remaining ½ lemon cut into wedges.
Servings: 4
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