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Sauteed Radishes and Scallions with Quinoa

Sauteed Radishes and Scallions with Quinoa

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!).

Sauteed Radishes and Scallions with Quinoa

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.

Sauteed Radishes and Scallions with Quinoa

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.

Radish Still Life

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.

Sauteed Radishes and Scallions with Quinoa

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!

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Balsamic Strawberry and Chickpea Tabbouleh

I saw a version of this salad over at Prevention RD about a month ago, and bookmarked it right away. I loved the idea of combining fresh strawberries with fluffed grains.  It’s a collaboration I hadn’t really thought of before.  This, of course, is why I love food blogs.  They provide such a boost of creative inspiration! Oh, and often salvation-inciting pictures too.

The original recipe taken from Newly Wed, Newly Veg uses brown rice, and then Nicole from Prevention RD swapped that out with couscous for an extra quick salad.  I didn’t have couscous on hand, so I went with bulgur wheat, the classic grain used for tabbouleh.  It too cooks up pretty quickly, and the results of this have made me think I should start testing out other kinds of fruit in my go-to picnic item. (Which reminds me, if strawberries fly out of season before you get to try this, experiment by replacing them with cherries instead.)

I added some mint to the recipe, since my mint crop is currently playing the role of Stimpy while my scrawny-looking basil is unfortunately being forced into the Ren role.  I also veganized the grain salad by exchanging the goat cheese for cashews.  To bring out the flavor in the nuts, simply toast up raw cashews in a pan over high heat, stirring frequently, until the outer edges become brown.

So there you have it, a unique collaboration of ingredients brought together by a collaboration of bloggers.  (Thanks girls for the awesome idea!)

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