A month ago we were enjoying lovely French breakfast radishes in a winter-to-spring salad ... as the new season further unfolds, we're now slicing these little jewels into a salad inspired by the classic combination of radishes, butter, and salt. We've also added delicate microgreens, lemon, and basil for bright spring flavor.
1/2 cup quinoa
1 cup water
3 tablespoons good, unsalted butter
1 1/2 cups microgreens
1/2 cup sliced French breakfast radishes
2 tablespoons basil chiffonade
1 teaspoon lemon zest
1 teaspoon lemon juice
1/4 teaspoon fleur de sel or other flaky sea salt
Measure out quinoa, place it in a fine-mesh strainer, rinse thoroughly with cool water, and drain.
Place quinoa in a small saucepan with 1 cup water and butter. Bring to a boil, cover, and simmer over low heat. Simmer for about 15 minutes, or until all liquid is absorbed.
Remove from heat and let stand for 5 minutes. Fluff with a fork and let cool completely.
Toss the cooled quinoa with all other ingredients. Taste and add more salt if desired.
Serve by itself or on a bed of lettuce.
Related: Recipe: Winter-to-Spring Salad
(Images: Emily Ho)