Radish and Quinoa Salad with White Beans

With spring radishes and spinach, quinoa and zesty lemon, it’s both nutritious and delightfully fresh tasting.

Photo by Henya B.
Adapted from acouplecooks.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from acouplecooks.com

Ingredients

  • 2

    cups quinoa

  • 2

    cups chopped spinach leaves

  • 1

    bunch radishes

  • 3

    scallions

  • 1 1/2

    cans white beans (or ~ 2 1/2 cups cooked)

  • 3

    tablespoons olive oil

  • 3

    tablespoons white wine vinegar

  • 1

    lemon (zest and juice)

  • 1

    teaspoon kosher salt

  • 1/2

    teaspoon fresh ground pepper

  • Chopped walnuts or pepitas (optional)

Directions

Make the quinoa. Meanwhile, prepare the vegetables: chop or chiffonade the spinach. Thinly slice the radishes and scallions. Drain and rinse the beans. Place the vegetables in a large bowl with 3 tablespoons olive oil. 3 tablespoons white wine vinegar, and ½ teaspoon kosher salt. Mix to combine. When the quinoa is done, let it cool to about room temperature (to quickly cool it down, spread it out onto a baking sheet or jelly roll pan in a thin layer; it will cool in a few minutes). Mix the quinoa with the vegetables, then add lemon zest. Immediately prior to serving, squeeze on the juice of 1 lemon. If desired, serve topped with chopped walnuts or pepitas for some crunch. *Note: If making ahead, make sure to leave out the lemon and nuts until immediately prior to serving; the same is true when eating leftovers, since the lemon taste fades over time.

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