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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
Easy

10 min prep · 12 min cook

Spring Salad with Quinoa and Radishes
435 kcal · per serving
Protein 11g Carbs 40g Fat 25g
Ingredients

What you will need

9 items · serves 1
  • 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.

Method

Steps to cook

8 steps · 12 min cook

  1. Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 🥗✨

  2. 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

  3. Slice the vegetables. Cut the radishes into quarters, the cucumber into small cubes, and finely chop the spring onion

  4. Slice the avocado. Peel the avocado and cut it into cubes

  5. Chop the herbs. Lightly chop the herbs with a knife

  6. Combine the salad. In a large bowl, mix the cooked quinoa, chopped vegetables, arugula, herbs, and avocado

  7. Season and let rest. Season with lemon juice, lemon zest, olive oil, salt, and pepper, toss, and let stand for about 5-10 minutes

  8. Sprinkle with seeds and serve. Top with toasted sunflower seeds and serve 🥗✨

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