This is still one of my all-time favorite salads that doubles as a full meal! It comes from Yotam Ottolenghi’s book “Plenty.” Usually that means a complicated recipe, but it is actually quite easy to make.
It is also easy to substitute ingredients: Instead of fava beans*, I used frozen edamame. Instead of breakfast radish, I used radicchio. Instead of radish cress, I used watercress.
Here is my adaptation of the recipe.
Ingredients:
- 1 cup quinoa
- 2 medium lemons
- 2 garlic cloves, crushed
- 1 Tbsp ground cumin
- 1/3 cup olive oil
- salt and pepper to taste
- 3 cups edamame
- 2 small ripe avocados
- 2 bunches radicchio
- 1 cup watercress
- 1/4 tsp chili flakes
Instructions:
- Boil quinoa, then simmer for nine minutes, drain in fine sieve, rinse under cold water, dry.
- Throw beans into boiling water, bring back to boil, then drain under cold water, dry.
- Remove entire skin and white pith from lemons, cut into individual segments with juice into bowl.
- Peel and stone avocados, slice thinly, toss into lemon juice bowl.
- Add quinoa.
- Add beans, garlic, radicchio, 1/2 of the watercress, cumin, olive oil, chili flakes, salt and pepper.
- Toss gently.
- Plate, garnish with watercress.
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