Quinoa Salad with Snow Peas, Savoy Cabbage, and Feta

This entrée salad makes a generous amount, and that’s okay, because leftovers hold up nicely for lunch another day.

1/2 recipe Snow Peas with Lemon Browned Butter
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 extra virgin olive oil
1 tablespoon water
2 cloves garlic, grated
1/4 cup smoked almonds, chopped
2 ounces feta cheese, crumbled
1/4 cup fresh mint, chopped

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.

Serves 4

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How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life.

Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.

I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!


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