Quinoa Zucchini Radish Salad


Healthy quinoa zucchini salad with radishes and pine nuts. Spiralized zucchini is so much more fun to eat, ready in about half an hour.

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Quinoa zucchini radish salad
Veronique van Ohmydish

Made by Véronique

Published at 2015-05-24, this recipe is for 2 people and takes 25 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 01-04-2021

25 minutes 2 people Salads
Quinoa zucchini radish salad


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  • 180 gram quinoa
  • 1 zucchini
  • 1 shallot
  • 1 lime
  • 1 little gem
  • a small handful of roasted pine nuts
  • a small handful of frozen peas
  • 1/2 litre vegetable stock
  • handful of radishes
  • olive oil
  • salt and pepper to taste
  • Optional: pre-cooked red beets
Quinoa zucchini radish salad ingredients
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Kitchen equipment

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  • Medium-sized pan
  • Chef's knife + cutting board
  • Spiralizer
  • Small bowl
  • Colander or strainer
  • Big bowl

Quinoa Zucchini Radish Salad

25 minutes 2 people Salads

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Preparation -- 10 minutes

Clean, wash and thinly slice a handful of radishes. Clean the little gem and pat it dry, or use a salad dryer for this. Cut the lettuce in big chunks. Squeeze out the juice of 1/2 a lemon into a small bowl.

Now for the fun part: spiralize the zucchini. If you don't happen to own a spiralizer, you can also slice the zucchini julienne (thin, long strips).

FINELY dice the shallot, if you want to know more about how to properly dice onions, click on this link: dice onions like a pro! 

Quinoa zucchini radish salad
Quinoa zucchini radish salad

Putting the quinoa salad together -- 15 minutes

Put the medium-sized pan on high heat, pour in half a litre of vegetable stock. When the stock almost comes to a boil, add in the quinoa. Boil the frozen peas for about 10 minutes in a pan with water and salt.

You can skip this step, but we think it's more delicious to quickly blanche the spiralized zucchini. Just needs a few minutes to soften up. Cook the quinoa according to package, drain using a colander or strainer.

Add peas, pine nuts, lettuce, shallot, spiralized zucchini and radishes to a nice big bowl. Pour over a little bit of olive oil and lime juice then mix it together.

Season with salt and pepper. Optional: slice a few pre-cooked red beets into quarters and serve them next to this quinoa salad.

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