I’ll admit, radishes weren’t ever really on my radar until the past year or so.
It was within recent months that two things changed: 1) The discovery of watermelon radishes (so pretty!); and 2) Sauteed radishes (so yummy!).
I’ve always thought radishes were beautiful, but rarely would I go out of my way to pick them up for slicing on salads and such. That is, until, as mentioned before, I came to learn about the radish in its cooked form.
A little saute takes the humble radish to the next level.
Throw those pink beauties in the pan with a spoonful of butter or quality olive oil, add a pinch of salt, and suddenly sliced radishes become addicting. You taste test one with your wooden spoon, and it doesn’t take more than 30 seconds until you’re reaching for another.
Game-changer, I’m telling you.
In light of spring, I’ve created a light and bright recipe inspired by radishes and scallions, two of the first veggies to pop up for the season in the garden.
Sauteed together, the ingredients create a delicate balance of flavor that works so beautifully together.
A nuttiness from both the quinoa and crunchy toasted walnuts completes the dish, as does a hint of lemon.
I invite you to tryout sauteed radishes in other forms, too. I love them scattered across a nice, crusty bread. Bonus points if that bread is made into avocado toast. They also work well on top of salads and many forms of grain bowls.
If you decide to give them a shot outside of this recipe, I’d love to hear what you come up with!
- 1 lb. radishes
- 1 Tbsp. good quality extra virgin olive oil, plus more to drizzle
- 2 scallions, sliced
- 1 cup quinoa
- 1/2 lemon
- 2 Tbsp. slivered almonds or chopped walnuts
- Add quinoa and 2 cups of water to a medium saucepan, cover and bring to a boil. Reduce heat to low, and simmer 15-20 minutes, until most of the liquid is absorbed and quinoa is tender. Set aside.
- Thinly slice the radishes.
- In a nonstick pan, heat the oil over medium-high. Add the radishes and season generously with salt and pepper. Saute, stirring regularly, for 3-4 minutes, until radishes just start to become translucent.
- Add scallions, and saute for another minute. Remove from heat.
- Divide quinoa between two bowls. Drizzle each with olive oil and a pinch of salt. Squeeze 1/4 of lemon over each bowl and toss. Top each bowl with the radishes and finish each with 1 Tbsp. nuts per bowl. Serve.