Radishes are hearty root vegetables that grow in a variety of colors and flavors. Depending on time of harvest, they may range in taste from sweet and crisp to quite bitter.
They can be found in colors ranging from white to pink, red, yellow, green, purple, or black. With their texture, color, and zing, radishes can punch up the profile of endless dishes!
Quinoa & Radish Salad in Endive Cups
6
servingsThis gluten-free, high-fiber dish makes for a satisfying and crisp side dish, appetizer, or healthy snack.
Ingredients
- ¼ cup
radishes, finely sliced
- ¼ cup
pear, finely chopped
- 1 cup
asparagus, finely chopped
- 3
Belgian endives, divided
- 1
garlic clove, minced
- 2 tbsp.
lemon juice, divided
- 2 tbsp.
olive oil, divided
Salt and pepper to taste
- 2 tbsp.
pine nuts
- 1 cup
cooked quinoa
- 1 tbsp.
poppy seeds
- ¼ cup
arugula, finely chopped
- 1 tbsp.
fresh dill
Directions
Preheat oven to 400° F. In a medium bowl, combine chopped asparagus, 1 shredded endive, minced garlic, 1 tbsp. of lemon juice, and 1 tbsp.of olive oil. Salt and pepper to taste.
Transfer to a roasting pan or skillet and bake for 7 to 9 minutes until vegetables are tender. Let cool.
In the meantime, prepare the endive bowls by peeling the leaves off the remaining 2 Belgian endives. Place on a serving tray and set aside.
In a small skillet, toast pine nuts over medium high heat for 1 to 2 minutes, stirring often, until lightly browned. Set aside.
In a small bowl, create the dressing by combining remaining lemon juice and olive oil. Salt and pepper to taste.
In a large bowl, toss together quinoa, poppy seeds, arugula, radishes, pear, dill, and roasted asparagus with the prepared dressing.
Place 1 to 2 tbsp. of the salad on each of the reserved endive leaves. Serve at room temperature, or refrigerate until cool.
Nutrition Facts (per serving):
- Calories – 96 | Total Fat – 5g | Cholesterol – 0mg | Sodium – 37mg | Carbohydrates – 11g | Dietary Fiber – 6g | Protein – 4g
Facts about Radishes
Did You Know?
Radishes were first cultivated in China and are actually closely related to wasabi – the biting green condiment used in many Asian dishes, which is made from the paste of a type of horseradish.
Storing Wisdom:
Chop the leaves off the top of the radish and don’t wash until you’re ready to use it. It will last longer this way. Keep them in a plastic bag or container in your refrigerator and you can expect a lifespan of around two weeks.
How to Choose Radishes:
Smaller is better, usually equaling less water and more flavor. Feel for firmness and pick radishes that have good color – not faded or split skin. Healthy looking leaves on a radish also serve as a good indicator of the meaty part’s freshness.
