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Radish and Quinoa Salad with White Beans


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

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Rate this recipe 4.6/5 (15 Votes)


  • 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)


Adapted from


Step 1

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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