Description
Spring Quinoa Salad Jars with roasted radishes, green peas, fresh dill, and pistachios. Divide dressing and salad between jars for meal prep!
Ingredients
Spring Quinoa Salad
- 1 cup Eden Foods Organic White Quinoa
- 1 cup cooked green peas
- 1 bunch radishes, scrubbed and quartered
- ¼ cup chopped dill
- 5 green onions, sliced (green parts only)
- ¼ cup Eden Foods Organic Pistachios, roughly chopped
Dressing
- ¼ cup Eden Foods Extra Virgin Spanish Olive Oil + more for roasting
- ½ lemon, squeezed
- ¼ tsp garlic powder
- 1 tsp pure maple syrup
- ¼ tsp Himalayan sea salt
Instructions
- Cook quinoa by following the directions on the back of the package. Remove from heat and allow it to cool.
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Add the radishes to the sheet pan meal and drizzle with a bit of avocado oil. Season them with a bit of salt and pepper. Place in the oven and roast the radishes for 25-30 minutes or until they’re fork tender and lightly browned. I like to toss the radishes at the halfway point. Remove the radishes from the oven and allow them to cool slightly.
- While the vegetables and quinoa cool, mix up the dressing. In a small bowl, whisk together the olive oil, lemon juice, garlic powder, maple syrup, and sea salt. Taste the dressing and add more lemon, salt, or garlic to reach your desired measurements.
- Add the quinoa to a large mixing bowl along with the roasted radishes, green peas, dill, green onion, and pistachios. Pour the dressing on top and mix well with a spatula so that all of the quinoa and vegetables are coated. Cover the bowl with a lid and refrigerate for at least 4 hours before serving, to allow the flavors to meld. To make individual grab and go servings, divide the dressing between four mason jars and layers the ingredients on top of it. When you’re ready to serve, gently shake or mix the jar with a spoon to coat the vegetables and quinoa in the dressing.
- Once chilled, served in bowls with fresh herbs on top. Store leftovers in an airtight container in the refrigerator for up to 5 days. Serve chilled with optional protein.
Notes
Recipe adapted from Eating Bird Food
- Category: Lunch, Salad
- Method: Oven-Bake, Hand-Mix
- Cuisine: Vegan, Gluten-Free