Radish, White Bean & Avocado Quinoa Salad
Radish, White Bean & Avocado Quinoa Salad might be a good recipe to expand your main course recipe box. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 430 calories, 13g of protein, and 23g of fat per serving. For $2.35 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 2. This recipe from Coconut And Berries requires agave nectar, white beans, olive oil, and salad greens. Plenty of people made this recipe, and 154 would say it hit the spot. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is excellent. Try Radish and Avocado Quinoa Salad, Spring Carrot, Radish and Quinoa Salad with Herbed Avocado, and Green Bean & Radish Quinoa Salad for similar recipes.
Servings: 2
Ingredients:
1/2 tsp Agave nectar
1/2 Tbsp Apple cider vinegar
1 Medium Avocado, sliced thick
1/2 C Quinoa, uncooked OR 1 1/2 C Cooked quinoa
1/2 tsp Dijon mustard
4-5 Sprigs of dill, roughly chopped
2 Tbsp Lemon juice
1 Tbsp Olive oil
1/2 C Frozen peas (optional)
1 C Sliced radishes
Radish tops, julienned OR mild salad greens e.g. watercress/pea shoots
Salt and Pepper, to taste
1-2 Shallots, thinly sliced
1/2 Can white beans, drained and rinsed OR 3/4 C Cooked beans
Equipment:
bowl
pot
whisk
Cooking instruction summary:
If you need to cook your quinoa, rinse well and drain. Place in a pot with 1 C water and a large pinch of salt, bring to the boil, and let simmer 10-15 minutes, tightly covered, until water is all evaporated. When done, leave to sit for a few minutes, covered, until completely dry. To cool, spread it out onto a plate or a flat dish while you prepare the rest of the ingredients.Cook frozen peas if using, boil 2-3 minutes then rinse with cold water to keep them fresh. Set aside.While quinoa is cooking/cooling, put the sliced shallots in a little bowl with the apple cider vinegar for 10 minutes (this soaking them takes a little of the bite out of them). Whisk together remaining dressing ingredients.In a large bowl mix together, quinoa, white beans, peas, dill and radishes. Pour over dressing, including shallots and their soaking vinegar and toss to combine. Season well with salt and pepper. Serve on a bed of salad greens and top with sliced avocado.
Step by step:
1. If you need to cook your quinoa, rinse well and drain.
2. Place in a pot with 1 C water and a large pinch of salt, bring to the boil, and let simmer 10-15 minutes, tightly covered, until water is all evaporated. When done, leave to sit for a few minutes, covered, until completely dry. To cool, spread it out onto a plate or a flat dish while you prepare the rest of the ingredients.Cook frozen peas if using, boil 2-3 minutes then rinse with cold water to keep them fresh. Set aside.While quinoa is cooking/cooling, put the sliced shallots in a little bowl with the apple cider vinegar for 10 minutes (this soaking them takes a little of the bite out of them).
3. Whisk together remaining dressing ingredients.In a large bowl mix together, quinoa, white beans, peas, dill and radishes.
4. Pour over dressing, including shallots and their soaking vinegar and toss to combine. Season well with salt and pepper.
5. Serve on a bed of salad greens and top with sliced avocado.
Nutrition Information:
covered percent of daily need
