Quinoa zucchini radish salad

Ingredients

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

Kitchen equipment needed

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

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!

Putting the quinoa salad together — 15 minutes

Put the medium-sized pan on high heat, pour in half a liter 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.

Summary

Recipe Name

Quinoa zucchini radish salad

Published On

2015-05-24

Preparation Time

10M

Cook Time

15M

Total Time

25M

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