If not, try adding this quinoa radish salad into your weekly rotation.
Ever heard of the saying eat the rainbow? This vibrant colored quinoa salad adds a big punch to your daily health routine and includes red and green vegetables that makes a beautiful colored meal. Proven to help fight inflammation, high in fiber, gluten free and low on the glycemic index quinoa is a super food that you should put into your weekly rotation. This recipe is adapted from a version my sister in law recommended to me off Food 52, but I've changed it up and substituted quinoa for the couscous and added a few more veggies. This has been a staple in my house while we've all been working from home during COVID. Great for lunch or serve as a side with dinner.
Quinoa Radish Salad
1 cup quinoa
2 cups chicken stock 1⁄2 a ripe avocado Juice of 1⁄2 a lemon 5 tbsp avocado oil Sea salt and black pepper 1⁄2 c edamame 1⁄2 c frozen peas 1 small bunch radishes 1 kirby cucumber 1⁄2 c feta cheese 3 scallions 2 handfuls arugula Pour 2 cups of chicken stock into a saucepan, bring to boil. Reduce heat. Cook quinoa for 10-12 mins and transfer to a bowl and stick in fridge. Add avocado oil, avocado, lemon, salt/pepper to small salad dressing bowl. Whisk until blended together and mostly smooth. Add to chilled quinoa. Chop scallions, radishes, and cucumber and add to chilled/cooked quinoa. Add edamame, defrosted peas, feta, and arugula and stir until mixed together. Add salt and pepper to taste and serve cold.