No. 1 Quinoa fan ever right here. You’ll almost always see it on my menus and as a favorite in all my salads. Quinoa is a complete protein with a delicious nutty taste, and makes a filling, hearty addition to any bowl or plate. Skip the meat and replace with a serving of quinoa instead! You’ll see the difference in your heart and health!
2 cups uncooked quinoa
3 1/4 cups water
6-8 radishes, thinly sliced on a mandolin
1/4 red onion, thinly sliced
2 cups mixed greens, (arugula, mesclun greens)
1/2 ripe avocado, thinly sliced
Lemon Herb Vinaigrette Ingredients:
2 tablespoons extra-virgin olive oil
2 tablespoons reduced-sodium soy sauce
3 tablespoons lemon juice
2 tablespoons oregano (fresh, chopped, or 1 tablespoon dried)
In a medium sauce pan, add 2 cups quinoa with 3 1/4 cups water. Cook for approximately 12 minutes, or just until the quinoa has soaked up all the water. Set aside and cool slightly.
Prepare vinaigrette: in a large mixing bowl, add all vinaigrette ingredients and whisk well to combine.
Add quinoa to vinaigrette mixing bowl and toss well to coat. Add half of the radishes and all of the red onion and mixed greens. Toss well to coat with dressing.
To finish, add remaining radishes and the avocado.