I’m short on words today: my in-laws are en route for a short visit, I have a cook-off in Houston tomorrow, this weekend is Kevin’s birthday, and I am behind in my work. It’s the perfect equation for writer’s block. And grumpiness. And panic. It’s particularly frustrating, as I do have a recipe I’m excited to share. I was tempted to quip little more than “here it is; back to vacuuming,” but the star of the recipe–the humble radish–deserves better.
In fact, that’s the point of this recipe: give radishes their due. The crimson & cream, peppery, crunchy, cruciferous vegetable is too often relegated to sad, uninspired veggie platters.
So here’s a salad worthy of it’s gorgeous star. Quick, easy, gorgeous, and loaded with (my) simple, yet fresh flavors for early autumn: black quinoa (any color will work, but the black is so gorgeous), cucumbers, and a coriander lime dressing. It’s a perfect side dish to, well…just about everything, in my humble opinion (a certain husband might argue for more restraint). Narrowing the field, it’s particularly good with grilled tempeh, or in a solo heap for lunch the next day, thank you very much.
The dust bunnies beckon. Cheerio!Print
- 2 tbsp olive oil
- 1 teaspoon finely grated lime zest
- 1 tbsp fresh lime juice
- 1 tbsp agave nectar
- 3/4 tsp ground coriander
- 1/2 tsp fine sea salt
- black pepper to taste
- 2 cups cooked, cooled quinoa (I used black, but any color will do)
- 1 small bunch radishes, trimmed and cut into 1/2-inch pieces
- 1 medium English cucumber, scrubbed, cut into 1/2-inch pieces
- Category: Salad, Lunch, Side-Dish