I went way off course from this inspired recipe when I couldn’t find eggplant at the farmers market. You’d think a blog focusing on “healthy”, “natural”, “vegetarian”, “organic” foods would pick produce that’s in season. Anyway, I made most of this up based on finding cheap radishes and what was leftover in my fridge. It may be a little heavy on the radishes, but thankfully they weren’t too spicy.
Look at these radishes. For only $1 a bunch!
Very loosely adapted from Green Kitchen Stories. I do want to make a more accurate version of this someday in the summer.
Ingredients
makes 4 servings
- 3/4 head green leaf lettuce, cut into thin strips
- 2 bunches of radishes, chopped
- 4-5 carrots, peeled and chopped
- 2 cucumbers, chopped
- 1 can chickpeas, rinsed and drained
- 1/2 cup quinoa, uncooked
Dressing:
- juice from 1 lemon
- 1/4 cup olive oil
- 1 Tablespoon sumac
- 2 teaspoons toasted sesame seeds
- 1 teaspoon dried thyme
- 1 teaspoon salt
Rinse quinoa. Bring 1 cup of water and quinoa to a boil. Turn down to a simmer and cover for 15 minutes. Whisk dressing ingredients together. Toss dressing with all veggies, chickpeas and quinoa.
