Quinoa Salad with Spring Radishes and Greens
Introduction
Light and refreshing, this salad is packed with the flavors of spring. Pair it with a simple roast chicken.
Ingredients
1/2 cup quinoa
3 tablespoons olive oil
3 cups mixed baby greens
1 cup sliced radishes
2 cups broccoli florets or chopped asparagus spears, steamed until tender-cirsp
2 tablespoons basil, chopped
1 teaspoon lemon zest
1 teaspoon lemon juice
1/4 teaspoon salt
3 tablespoons olive oil
3 cups mixed baby greens
1 cup sliced radishes
2 cups broccoli florets or chopped asparagus spears, steamed until tender-cirsp
2 tablespoons basil, chopped
1 teaspoon lemon zest
1 teaspoon lemon juice
1/4 teaspoon salt
Directions
Rinse the quinoa in a fine-mesh strainer, then transfer to a small saucepan with 1 cup water.
Bring to a boil, cover, and simmer over low heat. Simmer for about 15 minutes, or until all liquid is absorbed.
Remove from heat and let stand for 5 minutes. Fluff with a fork and let cool completely.
Toss the cooled quinoa with all other ingredients.
Bring to a boil, cover, and simmer over low heat. Simmer for about 15 minutes, or until all liquid is absorbed.
Remove from heat and let stand for 5 minutes. Fluff with a fork and let cool completely.
Toss the cooled quinoa with all other ingredients.
Number of Servings: 4
