Categories: Sides

Ingredients

• 2 cups vegetable broth
• Kosher salt
• 1 cup quinoa, rinsed
• 1/4 cup olive oil, plus more if needed
• 2 garlic cloves, smashed and very finely chopped
• 2 tbsp fresh lemon juice, plus more if needed
• Black pepper
• 4 large radishes, quartered lengthwise and sliced
• 3 ripe plum tomatoes, cored, seeded, and diced
• 1/2 English cucumber, seeded and diced
• 4 scallions, white and green parts, finely chopped
• 1/2 cup finely chopped flat-leaf parsley, plus sprigs for garnish

Directions

1. Bring the vegetable broth to a simmer in a small saucepan, then add 1/4 tsp salt. Stir in the quino and simmer, covered, until all the liquid has been absorbed and the grains are partially translucent, about 15 to 20 minutes. Transfer to a bowl and add the olive oil, garlic, lemon juice, another 1/2 tsp salt and plenty of pepper. Toss, then refrigerate for at least 1 hour and up to 4 hours.

2. Fluff the quinoa with a fork. Fold in the radishes, tomatoes, cucumber, scallions and chopped parsley. Season with salt and pepper and more olive oil and lemon juice to taste. Garnish with the parsley sprigs.

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