Poor radishes are definitely an under used vegetable in my kitchen. I’ve tended to think of them as Peter Rabbit food and un-enthusiastically eaten the few puny things I pulled out of the ground when I tried to grow them last year. Seeing this beautiful bunch though, I immediately knew I needed to rethink my opinion on these baby roots, and certainly show them more respect than I had previously. Aren’t they pretty with their bright pink and little white tips? Especially when they’re still in a bunch with their leaves on.
It was one of those evenings when all ambitions to be good with meal-planning have gone out the window, I’m sure familiar to everyone reading (or else you’re much more organized then me….). 7pm has rolled around already and you’ve done nothing about dinner preparations. Actually, I had already decided that I wanted something with white beans, soaked them overnight, set them to simmer earlier in the day…only to forget about them and end up with a pot of burned beans! Canned beans are perfect for such emergency situations!
I put on some quinoa to cook while I chopped up my radishes, washed and dried the radish tops, drained and rinsed the canned beans, quickly cooked up a few frozen green peas and whisked together a simple dressing. I spread out the quinoa to cool a little while finishing up watering the garden, picking up some fresh dill en route, then back to my kitchen where I mixed everything together, sliced some avocado for topping and voilà! A beautiful, no-fuss dinner was served- Radish, White Bean & Avocado Quinoa Salad.
- 1/2 C Quinoa, uncooked OR 1 1/2 C Cooked quinoa
- 1/2 Can white beans, drained and rinsed OR 3/4 C Cooked beans
- 1 C Sliced radishes
- 1/2 C Frozen peas (optional)
- 4-5 Sprigs of dill, roughly chopped
- 1-2 Shallots, thinly sliced
- 1/2 Tbsp Apple cider vinegar
- 1/2 tsp Dijon mustard
- 1/2 tsp Agave nectar
- 2 Tbsp Lemon juice
- 1 Tbsp Olive oil
- Salt and Pepper, to taste
- Radish tops, julienned OR mild salad greens e.g. watercress/pea shoots
- 1 Medium Avocado, sliced thick
- If you need to cook your quinoa, rinse well and drain. Place in a pot with 1 C water and a large pinch of salt, bring to the boil, and let simmer 10-15 minutes, tightly covered, until water is all evaporated. When done, leave to sit for a few minutes, covered, until completely dry. To cool, spread it out onto a plate or a flat dish while you prepare the rest of the ingredients.
- Cook frozen peas if using, boil 2-3 minutes then rinse with cold water to keep them fresh. Set aside.
- While quinoa is cooking/cooling, put the sliced shallots in a little bowl with the apple cider vinegar for 10 minutes (this soaking them takes a little of the bite out of them). Whisk together remaining dressing ingredients.
- In a large bowl mix together, quinoa, white beans, peas, dill and radishes. Pour over dressing, including shallots and their soaking vinegar and toss to combine. Season well with salt and pepper. Serve on a bed of salad greens and top with sliced avocado.
This kind of grain, bean, vegetable type of salad is ideal for quick meals and something I often make a larger quantity of and store in the fridge for lunches throughout the week. Add the avocado and salad greens fresh when serving.
How do you eat your radishes, if you like them?