I have to say that when I tried watermelon radishes it was love at the first bite. I absolutely love the color and the taste. My husband fell in love with them too and it became a game of hide and seek. I hide the radishes way deep in the refrigerator and Jim (my husband) seeks them. Soon after, we were happy to find that the local grocery store started to carry the radishes, and we have been taking full advantage of that fact.
The other day I bought mixture of all kinds of radishes from the local store as well rainbow beets with some carrots. I brainstormed and eventually, I thought of using them in a salad. The result was, in my opinion, yummy.
I chop the radishes, the beets, the carrots and the fennel into thin slices and then rub with lemon zest and little lemon juice. It keeps the colors and intensify the flavors.
Mix olive oil with little of paprika and a pinch of cayenne pepper. Boil quinoa, drain and then toss with seasoned olive oil. Spoon into shallow tray and bake in 395 F. degree oven for 10-15 minutes. Remove and cool. Set aside.
Cut the strawberries into thin slices. Set aside.
Chop the arugula into shallow serving platter.
Whisk sesames seeds oil with lemon juice, orange marmalade, lemon zest and salt. Drizzle the dressing over the chopped vegetables and spoon over the arugula.
Top the salad with the strawberries and then sprinkle with the toasted quinoa.
- 1 punch arugula
- 1 medium sized watermelon radish, slivered
- 2 purple radish, diced
- 2 rainbow beet, diced
- 1 yellow carrot, shaved
- 1 orange carrot, shaved
- ½ fennel, julienned
- 1 red onion, julienned
- 2 cup strawberries, cut into thin slices
- 3 tablespoons orange marmalade
- ½ cup lemon juice
- zest to two lemons
- ½ cup quinoa
- ½ cup sesame seeds oil
- 3 tablespoons olive oil
- ⅛ teaspoon paprika
- ⅛ teaspoon chili pepper
- Place the radishes with the beets, the fennel and the onions in a bowl. Add half of the lemon zest and couple tablespoons of the olive oil, drizzle over the vegetables and rub gently.
- Place the quinoa with 1 cup of water and little salt. Bring to a boil. Simmer for 10 minutes. Remove from the heat. Allow the quinoa to rest. Squeeze excess water and set aside.
- Place the paprika, the chili powder and couple tablespoons sesame seeds oil. Whisk together and drizzle over the boiled quinoa. Toss well and then place the cookie sheet lined with parchment paper. Place in 375 F. oven and bake for 10 minutes. Remove from the oven and allow the quinoa to cool.
- Chop the arugula and place in shallow serving platter.
- Whisk the orange marmalade, the rest of the lemon zest, the rest of the lemon juice and the olive oil. Drizzle this dressing over the chopped radish mixture and spoon over the arugula.
- Arrange the strawberries over the vegetables and then sprinkle with toasted quinoa