QUINOA, CARROT, RADISH AND PARSLEY SALAD

QUINOA, CARROT, RADISH AND PARSLEY SALAD

#SIAintheKitchen

Here’s something you can make in a pinch: quinoa, carrot, radish and parsley salad.

This is a salad you can make all while you are cooking the quinoa. It usually takes about 15 minutes to cook up some quinoa. While doing that, you can throw the vegetables and herbs into a food processor for a uniform chop. The vinaigrette itself is also made out of ingredients you can easily find in your fridge - olive oil, lemon juice, mustard and a few spices that I know are commonly found in most cabinets.

Feel free to use this recipe as a base! You can add any proteins atop of the salad like avocado, salmon, chicken breast or steak. Or perhaps you’re vegan? Bulk it up even further buy adding some chopped cucumber, tomatoes and chick peas to the mix. Or maybe you’ve made a big batch and are sick eating the damn thing? Add some egg, breadcrumbs and mashed beans to form a quinoa cook to pan-fry on the stove. Also makes for a great foundation for a veggie burger or even as a filling for pitas with little bit of tzatziki or hummus!

Mix up the herbs or maybe add more! Make it your own. Stay healthy.

QUINOA, CARROT, RADISH AND PARSLEY SALAD - serves 6 - 8

Salad

• 2 tbsp vegetable oil

• 1 1/2 cups quinoa

• 3 cups water

• 2 tsps kosher salt

• 4 small carrots, peeled and cut into 2” chunks

• 1 (454g) bag radishes

• 1/2 bunch Italian flat-leaf parsley, cut into 2” segments

Dressing

• 1/3 cup extra-virgin olive oil

• 1/4 cup lemon juice

• 1/3 cup dijon mustard, creamy

• 1 tsp chili powder

• 1/2 tsp tsp ground cumin

• 1 tsp kosher salt

• freshly ground black pepper, as needed

1. In a small pot, heat the vegetable oil over medium-high heat. Add in the quinoa and toast for a minute. Add in the water and salt and bring to a boil. Cover the pot and turn the heat to low and simmer for 15 minutes or until all of the liquid is fully absorb and the quinoa is cooked. Fluff up with a fork and let cool.

2. In the meantime, start chopping your vegetables. We are looking for a uniform chop that is similar to a grated texture. To achieve this, add the vegetables to the food processor in batches - parsley, carrots and radishes, separated. Once chopped, transfer the chopped vegetables to a large serving bowl.

3. Whisk all the ingredients for the dressing together until emulsified. Season to taste.

4. Once the quinoa is cooled, add it to the large serving bowl along with the vinaigrette. Toss together and serve. If not serving right away, cover and refrigerate for up to 3 days.