Updated: Apr 22
12 cups water
1 1/2 cups of tricolor quinoa, rinsed
5 radishes, ends trimmed, and diced
1 shallot, diced
7 cherry tomatoes, seeded, and diced
1 bunch Italian parsley leaves, chopped
1/2 cup extra-virgin olive oil
1/4 cup white wine vinegar
1 lemon, juiced
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
Avocado roses, optional
Yellow pear tomatoes, optional
Bring the water to a boil in a large saucepan. Add the quinoa, stir once, and return to a boil. Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture.
When dry, transfer the quinoa to a large bowl, let it cool down for a bit. Add the radishes, shallot, cherry tomatoes, parsley, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Top with yellow pear tomatoes or your avocado roses (or both, lol) and serve.
Yellow pear tomatoes will add a semi sweet - light flavor to your salad. But if you are looking for more body, then I truly recommend to garnish with avocado roses. They go incredibly good with the lemon juice and tomatoes in this salad.