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SideChef
Recipes
Beans & Legumes
Quinoa with Walnuts, Radishes & Spring Onions

11 INGREDIENTS • 5 STEPS • 30MINS

Quinoa with Walnuts, Radishes & Spring Onions

Recipe

4.5

4 ratings
I like my additions to quinoa salads to be on the crunchy side, which is why I have chosen the ingredients below, but again, feel free to add what you like.
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I like my additions to quinoa salads to be on the crunchy side, which is why I have chosen the ingredients below, but again, feel free to add what you like.
author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/

30MINS

Total Time

$7.30

Cost Per Serving

Ingredients

Servings
2
us / metric
Quinoa
1 cup
Quinoa
Edamame
1 cup
Edamame
Walnut
1 cup
Walnut, chopped, toasted
Red Onion
1
Red Onion, minced
Scallion
2 bunches
Scallions
rinsed, trimmed and finely sliced, white and most of the greens, 5 scallions per 2 servings
or Spring Onion
Radish
1 bunch
Radish
10 radishes per 2 servings
Kosher Salt
to taste
Kosher Salt
Ground Black Pepper
to taste

Sponsored

Simply Organic Black Pepper, Medium Grind
Crushed Red Pepper Flakes
to taste
Crushed Red Pepper Flakes
Lemon
1
Lemon
Extra-Virgin Olive Oil
1/3 cup
Extra-Virgin Olive Oil

Nutrition Per Serving

VIEW ALL
Calories
1191
Fat
85.5 g
Protein
31.2 g
Carbs
90.7 g
Love This Recipe?
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Quinoa with Walnuts, Radishes & Spring Onions
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author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/

Cooking Instructions

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step 1
Bring a pot of water to boil. Meanwhile, place the Quinoa (1 cup) in a sieve and rinse under cold water. When water boils, add the quinoa and simmer for 9 minutes. Drain in sieve and run under cold water until cool. Set aside to dry.
step 1 Bring a pot of water to boil. Meanwhile, place the Quinoa (1 cup) in a sieve and rinse under cold water. When water boils, add the quinoa and simmer for 9 minutes. Drain in sieve and run under cold water until cool. Set aside to dry.
step 2
Slice up the Radish (1 bunch) into thin disks. Stack the circles on top of each other and slice straight down to get mini matchsticks.
step 2 Slice up the Radish (1 bunch) into thin disks. Stack the circles on top of each other and slice straight down to get mini matchsticks.
step 3
Meanwhile, cook the edamame. Bring a tea kettle of water to a boil. Place Edamame (1 cup) in a bowl. Cover with boiling water. Let stand for 2 to 3 minutes. Drain. Rinse under cold water until cool. Set aside.
step 4
Place the cooked quinoa into a large bowl. Season with Kosher Salt (to taste) and Simply Organic Black Pepper, Medium Grind (to taste). Season with Crushed Red Pepper Flakes (to taste) over top if you are using.
step 5
Add the edamame, Walnut (1 cup), Red Onion (1), Scallions (2 bunches), radishes, Extra-Virgin Olive Oil (1/3 cup) and the juice of the Lemon (1) to the bowl. Toss and taste. Adjust seasoning as necessary. Enjoy!
step 5 Add the edamame, Walnut (1 cup), Red Onion (1), Scallions (2 bunches), radishes, Extra-Virgin Olive Oil (1/3 cup) and the juice of the Lemon (1) to the bowl. Toss and taste. Adjust seasoning as necessary. Enjoy!

Tags

Beans & Legumes
Appetizers
Dairy-Free
American
Gluten-Free
Lunch
Snack
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Salad
Side Dish
Vegetables
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