Main Dishes, Real Food Recipes, Salads
Spinach Pesto Quinoa Salad with Radishes
So I’m writing this post as I’m in the middle of a 3 week Daniel fast / juice fast / herbal detox. Today marks Day 1 of our three day raw fruits & veggies / juice fast portion. And while I’m doing well and loving all the fresh juice made from my brand new Champion juicer (!), suffice it to say, I’m definitely looking forward to this gem of a dish in three days time. With all the BarreAmped classes I teach – Bring. On. The. Protein. Can I get an Amen??
Thankfully, I’ve had a few days off from teaching, so I’m able to rest and recharge with this detox. I’m using Nature Sunshine’s Clean Start herbal detox protocol and following a Daniel fast-esque diet. More details and a full detox plan coming soon!
For now, just get more greens in your life! The spinach, peas, and radishes in this recipe pack a powerful nutritional punch and the quinoa and peas are full of great protein. As are the walnuts, and they also offer a nice dose of omega-3 fatty acids to balance your hormones, protect your heart, and lubricate your joints. The garlic in the pesto is a major immune booster, a natural anti-viral, and a natural anti-fungal. Sorry Chick-fil-A, I say eat more garlic!
Git ‘er dun. It’s tasty. I promise.
Ingredients
- 1 c. uncooked quinoa
- 2 c. chicken or vegetable broth
- 1/2 package frozen peas OR 1/4 lb. fresh snow peas, ends trimmed and sliced into 1/2-inch pieces
- 1 bunch radishes, thinly sliced
- 2 1/2 c. baby spinach packed, divided
- 1/2 c. raw or lightly toasted walnuts
- 2-3 cloves garlic
- juice and zest of one small lemon
- sea salt to taste
- 1/4 c. olive oil
Instructions
- Rinse the quinoa in a fine mesh strainer and place in a pot with broth. Bring to a boil, reduce heat, then let simmer for 20 minutes. Remove from heat and let cool slightly.
- For the pesto, process the garlic and sea salt in a food processor or powerful blender. Then add 2 c. spinach, walnuts, lemon zest, and lemon juice and puree. Slowly drizzle in olive oil as it processes.
- In a large bowl, combine the quinoa and pesto and stir to combine. Add in the remaining 1/2 c. spinach, the peas, and the radishes.
- Serve at room temperature or chilled.
What is your best recipe with radishes? Share them with me below so I can experiment!
This post is shared on Slightly Indulgent Tuesday, Traditional Tuesdays, Allergy Free Wednesdays, Real Food Wednesday, Fresh Foods Wednesday
Comments are closed.
Kim @ The Soulicious Life
July 30, 2012 at 1:45 pmLooks delicious, Lori! This Fennel Apple and Radish Salad doesn’t have a protein component, but it’s light and very flavorful: http://soulicious.net/2012/07/09/fennel-apple-and-radish-salad/
kristy @ gastronomical sovereignty
August 5, 2012 at 11:24 amoh Lori! I love radishes – sometimes I just roast em and toss em in a quinoa & egg scramble.. more recently I used them as part of an anti-pasti platter – who doesn’t love vegetables, cheese, and cured meats? i do i do!
Thank you for sharing your post with us this past week @ The Wednesday Fresh Foods Blog Hop. We hope to see you again next Wednesday with another seasonal post :)
3 Reasons Eating Local is Even Better Than Organic | Modern Alternative Kitchen
August 7, 2012 at 2:09 pm[…] Spinach Pesto Quinoa Salad with Radishes […]
Laura
August 7, 2012 at 2:13 pmThis quinoa salad looks scrumptious! Thank you for sharing such a healthy and tasty recipe on Allergy-Free Wednesdays.
A Glance in the Rearview Mirror (July 2012)
August 31, 2012 at 1:46 pm[…] most recent recipe post showcased a tasty Spinach Pesto Quinoa Salad with Radishes. Who’s ready for a […]
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