Quinoa Salad with Beets, Radish & Pickled Rose Petals with Anthropologie


This is the time of year

….where we all long for spring and the warmth and vibrancy it brings. I developed this Quinoa salad with beet, radish and pickled rose petals recipe with just that in mind.

This spring, I want to live out loud – in color, often. Whether that’s with shared or solo experiences, I intend to find moments to slow down and savor the richness of life – & what my season – has to offer.

There’s no better way to start or end your week than with a dish that is not just delicious, but also beautiful. This salad hosts a wonderful combination of winter root vegetables, vibrant produce, and the unexpected – pickled rose petals – all layered in beautifully.

I hope this recipe and image collection will do just that – to inspire you to savor the moment and live a life full of color.

 

Make sure to share your moment with @christiannkoepke & @anthropologie on social!


[Featuring the new Anthropologie Ontario line & Hettie Flatware. Post is sponsored and all opinions are my own.]

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Late Winter Quinoa Salad with Beets, Radish & Pickled Rose Petals

Yield 2 servings

This salad hosts a wonderful combination of winter root vegetables, vibrant produce, and the unexpected - pickled rose petals -  all layered in beautifully. Live life in color, starting with what you eat & the Anthropologie wares you serve and enjoy it on.

Ingredients

Salad Base- quinoa

  • 693 g (3 cups) filtered water
  • 265 g (1 ½ cups) quinoa, rinsed
  • ¾ teaspoon salt

Creamy Sumac Greek Yogurt

  • 1 cup (8 oz.) greek yogurt
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon sumac
  • 1 teaspoon lemon juice
  • 2 teaspoon honey

Sherry Vinaigrette

  • 3 tablespoons greek yogurt
  • 3 tablespoons sherry vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 ½ teaspoon dijon mustard
  • ¼ teaspoon sea salt

Salad Assembly (1 portion - above quantities for 2)

  • ⅓ cup prepared quinoa
  • 3 tablespoons Creamy Sumac Greek Yogurt
  • ½ medium beet, roasted or boiled till soft
  • 1 small watermelon radish, thinly sliced
  • 5-8 thinly sliced pieces of fennel
  • 2 tablespoons Sweet Sherry Vinaigrette

To Taste & Finish:

  • Microgreens, various herbs (fennel fronds, pea shoots, flowering spring greens)
  • Toasted pine nuts (see below)
  • Pickled onions (this recipe)
  • Pickled rose petals (this recipe)
  • Flaky sea salt
  • Sumac

Instructions

Prepare quinoa

  1. Bring 3 cups water and salt to boil in medium saucepan.
  2. Add rinsed quinoa, stir and cover, lower to a simmer.
  3. Cook until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork, set aside.
  4. *Note: You will have leftover quinoa from this recipe, enjoy!

Prepare toasted pine nuts

  1. Heat cast iron pan to medium heat.
  2. Add nuts. Toss and toast for 2-5 minutes or until they turn a light brown color.

Prepare yogurt & vinaigrette

  1. In separate bowls, add ingredients for each. Stir. *Keeps for up to 5 days in fridge.

Salad assembly:

To arrange, spread the yogurt on the bottom of a platter, gently swiping  the edges with a spoon.  Spoon quinoa over yogurt. Layer in all remaining ingredients beautifully, as desired. Show off the complexities, allowing ingredients to lay this way and that. Finish with a drizzle of vinaigrette, some ground sumac and a bit of flake salt.

Enjoy & savor the taste & moment in color.




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