Radish, White Bean & Avocado Quinoa Salad

Radish, White Bean + Avocado Quinoa Salad

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.

Bunch of Radishes

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.

Radish, White Bean + Avocado Quinoa Salad

Radish, White Bean & Avocado Quinoa Salad
Serves 2
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For the salad
  1. 1/2 C Quinoa, uncooked OR 1 1/2 C Cooked quinoa
  2. 1/2 Can white beans, drained and rinsed OR 3/4 C Cooked beans
  3. 1 C Sliced radishes
  4. 1/2 C Frozen peas (optional)
  5. 4-5 Sprigs of dill, roughly chopped
For the dressing
  1. 1-2 Shallots, thinly sliced
  2. 1/2 Tbsp Apple cider vinegar
  3. 1/2 tsp Dijon mustard
  4. 1/2 tsp Agave nectar
  5. 2 Tbsp Lemon juice
  6. 1 Tbsp Olive oil
  7. Salt and Pepper, to taste
To serve
  1. Radish tops, julienned OR mild salad greens e.g. watercress/pea shoots
  2. 1 Medium Avocado, sliced thick
  1. 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.
  2. Cook frozen peas if using, boil 2-3 minutes then rinse with cold water to keep them fresh. Set aside.
  3. 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.
  4. 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.
Coconut and Berries http://www.coconutandberries.com/
Radish, White Bean + Avocado Quinoa Salad

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?

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Cheesy Tofu Scramble + Chipotle Sweet Potato Tacos

Cheesy Tofu Scramble + Sweet Potato Tacos

Who doesn’t love eating with their hands?  Did you know that Indians eat with their hands because they believe that food is more than “just protein, carbs and fat” … it nourishes the mind, intellect and spirit. Food has to be sensual and mindful and eating with your hands apparently gives you a greater connection with the food.

I’m not sure my thinking is that deep but ditching the utensils and opting for hands instead is definitely more fun somehow! These tacos are not really the ooey gooey type since there are no beans, salsa or the like so it’s possible to eat them pretty neatly, if you’re concerned about sticky fingers!

The starting point for this recipe was Vegetarian Times’ June issue which featured tofu scramble breakfast tacos. I love a tofu scramble but I’m not a savoury breakfast kind of girl so my tacos were served for dinner. Don’t let me dictate when you eat them though, they’ll be delicious at any time of day!

Cheesy Tofu Scramble + Chipotle Sweet Potato Tacos

The original recipe looked very mild on spice, with just the suggestion of a little hot sauce to liven things up. I decided to amp the heat up and bulk things out with the addition of chipotle dusted roasted sweet potato, which turned out to be a good choice. I had to top them with avocado too, as for me Mexican food of any kind isn’t complete without my creamy green friend.

Talking food with my uncle not that long ago I was horrified when he pronounced how bad avocado is for you because of how “fatty” it is!  That couldn’t be further from the truth. They are of course high in fat but it’s mostly the healthy monounsaturated kind, and our bodies need these good fats for all sorts of functions. They’re also packed with other good stuff too, so much so that on many occasions they’ve appeared on lists of the world’s healthiest foods.

Another superfood boost comes in these tacos from a liberal dose of nutty hemp seeds in the scrambled tofu. These little seeds are a real nutrition powerhouse since they contain all of the essential amino acids which makes them an ideal source of protein.

Nutrition aside, these ingredients just taste good!

Chipotle Roast Sweet Potatoes, Cheesy Tofu Scramble

Cheesy Tofu Scramble + Chipotle Sweet Potato Tacos

(Inspired by Vegetarian Times)

For the Tofu Scramble:

1/2 Pkg Firm Tofu, Drained + Pressed
1T Tahini
2T Nutritional Yeast
3/4t Onion powder
Salt + pepper
1/2T Coconut OR Olive oil
2T Hemp Seeds

For the Sweet Potato:

1 Medium sweet potato, peeled and diced into 1” cubes
1/2T Coconut/Olive Oil
1t Chipotle chili powder
1/2t Garlic powder
Salt + pepper


Everything else:

6 Corn tortillas, soft or crisp ( I like the Cool Chile Co)
1 Medium avocado, sliced thickly
Fresh coriander, roughly chopped
Spring onions, thinly sliced
Lime slices
Hot sauce (Optional)

Toss sweet potato cubes with seasonings and spread out on baking tray. Roast at 200C/400F for 25-30 minutes until edges are golden brown.

Meanwhile, prepare toppings and warm tortillas. Heat a dry pan until medium hot. Warm each side of the tortilla until toasty but still soft. Wrap in a tea towel to keep warm.

Crumble tofu into a small bowl and mix in tahini, nutritional yeast, garlic powder and salt and pepper. Warm the oil in a pan over med-high heat. When hot, add tofu mixture and cook for 5 minutes, stirring frequently to prevent sticking but allowing it to get some brown crisp bits. Turn off heat and stir through hemp seeds. Set aside.

Allow individuals to layer up their own tacos as they wish- tofu scramble, sweet potato cubes, avocado slices, coriander and spring onions and a squeeze of lime and drizzle of hot sauce.

Serves 2-3

As someone who thinks about food a LOT I’ve been wondering for ages what the difference between fajitas and tacos is.  I finally got around to looking it up and for anyone else curious about these things, here’s the answer. I love vegetable fajitas too- and yes I’ve decided I can still call the vegetable version “fajitas” since the word is really referring to the shape (little strip) rather than the ingredient itself. I love this fajita feast over at the Edible Perspective for a more classic-style Mexican vibe. Ashley even has a recipe and detailed instructions for making your own tortillas at home from masa harina. One day when I’m feeling ambitious I’ll give it a go….

Cheesy Tofu Scramble + Chipotle Sweet Potato Tacos

What form of Mexican food do you like best? Tacos, fajitas, enchiladas, burritos, chimichangas…? All the different names are pretty confusing, no?

Do you have a favourite hand-held food?