What You'll Need
5 cups quinoa
10 cups water
2 bunches red radishes
1 large bunch mint leaves, finely chopped (½ cup)
6 lemons, juiced (~1 cup)
1 tsp sea salt
3 Tbsp umeboshi plum vinegar
6 Tbsp raw pine nuts
6 medium cucumbers, peeled and diced small
1½ bunches fresh parsley, finely chopped (~3 cups loosely packed)
How to Make It
1 Rinse quinoa and strain. Add water. Bring to a boil, reduce heat to low, cover and cook for 20 to 25 minutes. Allow to cool.
2 Prepare radishes. Finely dice, quickly blanch and cool.
3 Mix mint, lemon juice, salt and vinegar. Add this mixture to the quinoa.
4 Toast pine nuts in a small skillet on a low flame for a few minutes, stirring frequently.
5 Fold in blanched radishes, cucumbers, pine nuts and parsley.
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