It’s easy to get stuck in a cooking rut, which is why I so love cooking seasonally. Just as I was starting to get sick of asparagus, which I plunged headfirst into in March and haven’t stopped cooking since, bouquets of pink breakfast radishes and fresh stalks of spring garlic appeared on my market stand, and I knew I had to craft a delicious, nutritious way to enjoy them.
Be sure when using radishes not to discard the tops — they’re slightly sweet and peppery, a bit like arugula, and are where the radish vitamins and minerals are most concentrated.
This quinoa salad recipe is just as delicious cold, so be sure to make leftovers to take in your lunchbox the next day.
Warm Quinoa Salad Recipe with Radishes, Roasted Carrots, Spinach, and Spring Garlic
Prep Time: 10 minutes | Cook Time: 20 minutes
- 3/4 cup quinoa
- 2 tsp. butter
- 2 carrots, scrubbed and diced
- 2 cloves spring garlic
- 1/2 bunch breakfast radishes, with tops
- 1 handful baby spinach
- 1/2 lemon
- 2 tsp. olive oil (or coconut oil)
- Fleur de sel and fresh black pepper
- Cook the quinoa according to package directions. Meanwhile, heat the butter over medium-high heat, and add the radishes. Cook until deeply golden brown and nearly charred on all sides. Season with a touch of fleur de sel, and set aside.
2. Thinly slice the spring garlic. Slice the radishes into rounds, and chop the radish tops and the baby spinach.
3. When the quinoa is cooked, drain it and add it to the pan with the carrots.
4. Add the greens, and fold them into the warm quinoa.
5. Add the lemon juice, olive or coconut oil, radishes, and garlic, and toss to combine. Season with fleur de sel and pepper, and serve immediately.