Quinoa Salad with Pickled Radishes and Feta
You can never have too many side dish recipes, so give Quinoa Salad with Pickled Radishes and Fetan a try. This recipe serves 6. One portion of this dish contains about 9g of protein, 16g of fat, and a total of 291 calories. It is a good option if you're following a gluten free, fodmap friendly, and vegetarian diet. If you have cucumber—halved lengthwise, beans, flat-leaf parsley, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.
Instructions
In a small saucepan, bring the red wine vinegar to a simmer with the sugar.
Remove from the heat and add the radish slices.
Let stand until cool, about 1 hour.
Meanwhile, in a large saucepan of salted boiling water, blanch the green beans until they are crisp-tender, about 3 minutes.
Drain and rinse the beans under cold water until cool. Pat the beans dry and cut them into 1 1/2-inch lengths.
In a medium saucepan, bring 1 3/4 cups of water to a boil.
Add the quinoa, cover and simmer over low heat until all of the water has been absorbed, about 12 minutes. Uncover and let stand until cool, about 10 minutes.
In a medium bowl, toss the cucumber with 1/2 tablespoon of the olive oil and season with salt and pepper. In a large bowl, toss the quinoa with the parsley, lemon juice and the remaining 3 tablespoons of olive oil; season with salt and pepper.
Drain the radishes and add them to the quinoa, along with the beans, cucumber and feta. Toss well and serve.