I’ll admit, radishes weren’t really on my radar until the past year or so.
It was within recent months that two things changed — the discovery of watermelon radishes (so pretty!), and the discovery of sautéed radishes (so yummy!).
While inherently beautiful, a little saute takes the humble radish to the next level.
Throw them in the pan with a spoonful of vegan butter or quality olive oil, add a pinch of salt, and suddenly sliced radishes become addicting.
Game-changer, I’m telling you.
As spring sets in, 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.
Together, the ingredients create a delicate balance of flavor that works so beautifully.
A nuttiness from both quinoa and crunchy toasted walnuts completes the dish, as does a fresh hint of lemon.
I invite you to tryout sautéed radishes in other forms, too. I love them scattered across a slice of crusty bread, smeared with butter or smashed avocado. They also work wonderfully on top of salads and many forms of grain bowls.
Sautéed Radishes and Scallions with Quinoa
- March 31, 2017
- Serves 2
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Ingredients
- 1 lb. radishes
- 1 Tbsp. good quality extra virgin olive oil, plus more to drizzle
- 2 scallions, sliced
- 1 cup quinoa
- 1/2 lemon
- Salt
- Pepper
- 2 Tbsp. slivered almonds or chopped walnuts
Directions
- Step 1
- 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.
- Step 2
- Thinly slice the radishes.
- Step 3
- 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.
- Step 4
- Add scallions, and saute for another minute. Remove from heat.
- Step 5
- 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.
