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1 cup quinoa

2 cups water

Radishs, cubed

Cucumber, cubed

Red pepper, small cubes

Green onion, sliced




Rice vinegar

Sesame oil




cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Let the quinoa rest for 5 minutes, to give it time to fluff up.


In a large serving bowl, combine the quinoa with all other ing.


For best flavor, let the salad rest for 5 to 10 minutes before serving.

This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.

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