Happy Friday, everyone!
I’m short on words today: my in-laws are en route for a short visit, I have a cook-off in Houston tomorrow, this weekend is Kevin’s birthday, and I am behind in my work. It’s the perfect equation for writer’s block. And grumpiness. And panic. It’s particularly frustrating, as I do have a recipe I’m excited to share. I was tempted to quip little more than “here it is; back to vacuuming,” but the star of the recipe–the humble radish–deserves better.
In fact, that’s the point of this recipe: give radishes their due. The crimson & cream, peppery, crunchy, cruciferous vegetable is too often relegated to sad, uninspired veggie platters.
So here’s a salad worthy of it’s gorgeous star. Quick, easy, gorgeous, and loaded with (my) simple, yet fresh flavors for early autumn: black quinoa (any color will work, but the black is so gorgeous), cucumbers, and a coriander lime dressing. It’s a perfect side dish to, well…just about everything, in my humble opinion (a certain husband might argue for more restraint). Narrowing the field, it’s particularly good with grilled tempeh, or in a solo heap for lunch the next day, thank you very much.
The dust bunnies beckon. Cheerio!Print
It will take about 2/3 cup uncooked quinoa to yield 2 cups of cooked quinoa
- 2 tbsp olive oil
- 1 teaspoon finely grated lime zest
- 1 tbsp fresh lime juice
- 1 tbsp agave nectar
- 3/4 tsp ground coriander
- 1/2 tsp fine sea salt
- black pepper to taste
- 2 cups cooked, cooled quinoa (I used black, but any color will do)
- 1 small bunch radishes, trimmed and cut into 1/2-inch pieces
- 1 medium English cucumber, scrubbed, cut into 1/2-inch pieces
- In a large bowl, whisk the olive oil, lime zest, lime juice, agave, coriander, salt, and pepper to taste. Add the cooled quinoa, radishes and cucumber, tossing to combine. Season to taste with additional salt and pepper, as desired. Serve immediately or refrigerate until ready to serve.
- Category: Salad, Lunch, Side-Dish