Roasted Radish & Quinoa Salad with Microgreens

/

Roasted Radish & Quinoa Salad with Microgreens

Roasting radishes brings out their natural sweetness, making them the perfect addition to this fresh and flavourful quinoa salad. Tossed with microgreens, crunchy nuts, and a bright honey-citrus dressing, it’s light, crunchy, and bursting with springtime freshness!

 

Ingredients:

For the roasted radishes:

  • 1 bunch radishes, trimmed and halved

  • 1 tbsp olive oil

  • ¼ tsp sea salt

  • ¼ tsp black pepper

For the salad:

  • 1 cup quinoa, rinsed

  • 2 cups water or vegetable broth

  • 1 cup microgreens (sunflower sprouts, pea shoots, or mixed microgreens)

  • ¼ cup chopped almonds or walnuts

For the honey citrus dressing:

  • 2 tbsp olive oil

  • 1 tbsp apple cider vinegar

  • 1 tbsp honey

  • ½ lemon, juice and zest

  • ¼ tsp sea salt

  • Fresh ground black pepper, to taste

Directions:

Roast the Radishes:
Preheat oven to 425°F (220°C).
Toss radishes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, stirring halfway, until tender and slightly caramelized.

Cook the Quinoa:
In a saucepan, bring quinoa and water (or broth) to a boil. Reduce heat, cover, and simmer for 12–15 minutes until the liquid is absorbed. Fluff with a fork and let cool slightly.

Make the Dressing:
Whisk together olive oil, apple cider vinegar, honey, lemon juice, zest, salt, and pepper.

Assemble the Salad:
In a large bowl, toss warm quinoa with the dressing. Add roasted radishes, microgreens, and chopped nuts. Gently toss to combine.