I made a big batch of quinoa to keep in the house all week. In the time it took me to heat up the corn, I cut up the radishes and herbs and lunch was ready in 5 minutes.
serves 2 to 3
1 cup cooked quinoa
1 ear of corn
2 radishes *
6 mint leaves
Handful of chives, as many as you want
The juice of 1/2 of lemon, or to taste
Olive oil
S and P
Cook the quinoa. Cut the corn off the cob and cook with a very small amount of olive oil. Slice up the radishes into little matchsticks. Cut the chives and chiffonade the mint.
Combine the ingredients and dress with fresh lemon juice. Enjoy!
Hi Lisa! I love having quinoa around, they are pretty easy to make and store really well for leftovers. Do you use mixed quinoa in your dish (I notice there are different colors)? The recipe looks very simple to try!
yes, for this one i happened to have tricolor quinoa in my pantry but it is just as good with plain quinoa! try it and let me know if you like it!