Late Winter Quinoa Salad with Beets, Radish & Pickled Rose Petals
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.
Servings: 2 servings
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
- 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
Bring 3 cups water and salt to boil in medium saucepan.
Add rinsed quinoa, stir and cover, lower to a simmer.
Cook until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork, set aside.
*Note: You will have leftover quinoa from this recipe, enjoy!
Prepare toasted pine nuts
Prepare yogurt & vinaigrette
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.