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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
Ground Black Pepper
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 Ground Black Pepper (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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