• 2/3 cup dry quinoa
• 8 to 10 radishes, thinly sliced (about 1 cup)
• 2 cups frozen petite peas, defrosted
• 4 tablespoons almond slivers
• 1/2 cup extra virgin olive oil Sea salt and pepper
1. Cook the quinoa as directed on the package.
2. Put the cooked quinoa into a bowl and add the vegetables.
3. Stir so that the ingredients are evenly distributed. Pour the extra virgin olive oil over the salad and toss to mix it in. Season with salt and pepper.