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Quinoa Salad with Radish, Dill & Avocado‏

quinoa salad with radish, dill & avocado by The Culinary ChaseI love a colorful salad…I always have.  I discovered a few years ago that one of the secrets to staying healthy is to always incorporate color onto your plate of food.

Doing so means you are getting a good variety of nutrients to help your body be strong and healthy.  Eating more plant-based meals has been proven to lower your weight, cholesterol, and blood pressure.  Pick fruit and vegetables that are the colors of the rainbow and you can’t go wrong plus your dish will look darn pretty! Quinoa (keen-wa) is a staple in my pantry.  If I’m not sure what to make for dinner, I often cook it and toss it in with other vegetables and herbs.  It’s so versatile and because it’s a seed, not a grain, it’s a good choice for those who are gluten intolerant.  Use quinoa where you would rice.  This quinoa salad is loaded with flavor and texture.  For more ideas on how to use quinoa, chick here for 8 recipes from my site.

Serves 4
adapted by The Kitchn

1 cup quinoa
1 3/4 cups chicken broth
8 small red radishes, chopped
1/3 English cucumber, peeled and chopped
1 shallot, minced
1 avocado, roughly chopped
chopped fresh dill – about 1/2 cup
zest of 1 lemon and 1 1/2 tablespoons of juice
3 tablespoons extra-virgin olive oil
1/2 tablespoon white balsamic vinegar
1/2 cup pitted dates, roughly chopped
1/2 cup grated Parmesan cheese
sea salt and freshly ground black pepper

radish by The Culinary Chase1. Rinse the quinoa for a couple of minutes in a fine mesh strainer. Drain. Heat a saucepan over medium-high heat and add a drizzle of olive oil. When the oil is hot, add the quinoa and cook, stirring, for 1 minute. Pour in broth, bring to a boil, cover, and turn the heat down to low. Cook for 15 minutes. Turn off heat and let sit, covered, for 5 minutes.
2. Line a large baking sheet with parchment paper and spread the cooked quinoa over it in an even layer. Let cool.
3. Toss radish, cucumber, shallot and dill with the quinoa in a large bowl. Add lemon zest. In a small bowl whisk the juice together with the olive oil, and balsamic vinegar until emulsified. Toss this with the quinoa.
4. Fold in chopped dates, avocado, and Parmesan. Season to taste with salt and pepper.

The Culinary Chase’s Note:
I served this while the quinoa was still warm. As always, the flavor gets more pronounced the following day.  This makes a perfect dish for a pot luck dinner or as a side to a main meal.  Enjoy!

The post Quinoa Salad with Radish, Dill & Avocado‏ appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!


The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.


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