This salad was created as a spinoff of the Citrus Quinoa Salad – one of my readers suggested rather than cooking the quinoa in orange juice, perhaps just cook in water and use orange juice within the salad. Great idea!! So with the vegetables I had on hand from this weeks CSA basket from Roots & Shoots Farm I created this baby!!!
- 1 cup quinoa
- 1 head brocolli & stalk, chopped (in CSA Basket)
- 3 spring onions, chopped
- 1 bunch parsley, chopped
- 5-6 radishes, diced
- 5-6 hakurei turnips, diced (see below)
- 1/2 cup raw almonds
- 2-4 mandarins
- 2 oranges, juiced
Cook quinoa in 2 cups water and let boil. Reduce heat and let simmer 15-20 minutes. Let cool, or for a warm salad toss with veggies while warm. Add all remaining ingredients to a bowl and toss well together!! That’s it!! The best part is you can use whatever veggies you have on hand, how easy is that
Hakurei Turnips (round white roots) – The secret of these is eating them raw. They are tenderer, jucier, and much sweeter than a radish, and without the super spicy afterbite. People ask for ways to cook them, and I say “eat em raw!” The leaves of the turnip are delicious in a salad, or can be steamed. They are a delicate, un-spicy version of arugula.