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
4 yellow pear tomatoes, avocado, seeded and cut in half, for garnish
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, 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 avocados. They go incredibly good with the lemon juice and tomatoes in this salad.