Spring Salad with Quinoa and Radishes
By chef Marco Giampaoli
A light and nourishing salad full of fresh spring ingredients. Great as a light lunch or as a side dish for grilled meat.
- 22 min
- total
- Easy
- level
10 min prep · 12 min cook
What you will need
-
Quinoa 50 g -
Avocado 0.5 pcs -
Arugula / Rocket 0.25 pcs -
Radishes 25 g -
Cucumber 0.25 pcs
-
Spring Onion 0.25 pcs -
Sunflower seeds 10 g -
Lemon 0.25 pcs -
Parsley 0.25 pcs
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 🥗✨
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Cook the quinoa. Cook the quinoa in salted water over medium heat for about 12-15 minutes, until tender and the water is absorbed, then let it cool
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Slice the vegetables. Cut the radishes into quarters, the cucumber into small cubes, and finely chop the spring onion
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Slice the avocado. Peel the avocado and cut it into cubes
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Chop the herbs. Lightly chop the herbs with a knife
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Combine the salad. In a large bowl, mix the cooked quinoa, chopped vegetables, arugula, herbs, and avocado
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Season and let rest. Season with lemon juice, lemon zest, olive oil, salt, and pepper, toss, and let stand for about 5-10 minutes
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Sprinkle with seeds and serve. Top with toasted sunflower seeds and serve 🥗✨
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