Radish, Pea Shoot and Quinoa Salad combines peppery roots, tender greens and soft grains with a lemon and mustard dressing. Toasted pumpkin seeds provide a savoury finish without overwhelming the vegetables. It is a useful lunch when you want something crisp and fresh, and it works equally well as a side dish for a shared meal.
The key is to keep the textures separate until the final toss. Cool the quinoa before adding the shoots, dry the vegetables thoroughly and scatter the seeds over at the end. You get a salad with distinct bites of radish and delicate leaves, rather than a dense bowl of grains with a few greens lost inside.
Ingredients
This recipe serves two as a generous lunch or four as a side. Allow around 35 minutes, including a short cooling period. If you cook the quinoa ahead, the final preparation is mostly slicing, whisking and tossing.
- 150g dry white quinoa
- 300ml water, or the quantity specified on the quinoa packet
- 200g radishes, trimmed
- 75g pea shoots
- 2 spring onions, trimmed and finely sliced
- 20g pumpkin seeds
- 2 tablespoons chopped fresh mint leaves
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice, plus extra to taste
- 1 teaspoon finely grated lemon zest
- 1 teaspoon Dijon mustard
- Freshly ground black pepper
- A small pinch of salt, to taste
White quinoa gives a soft, light base that suits the delicate shoots. Red or mixed quinoa also works, although its texture can be firmer. Check the packet for the recommended cooking time and water quantity. The grains should be tender but still separate when you fluff them with a fork.
Method
- Rinse the quinoa. Put the grains in a fine sieve and rinse under cold running water. Move them gently with your fingers, then drain well. Transfer to a small saucepan and add the measured water.
- Cook gently. Bring to the boil, cover and reduce to a gentle simmer. Cook for about 12-15 minutes, or follow the packet instructions, until the grains are tender and the liquid has been absorbed. If the pan becomes dry before the quinoa is cooked, add a splash of water and continue simmering.
- Rest and cool. Remove from the heat and leave covered for 5 minutes. Fluff with a fork, then spread over a large clean plate or shallow dish to let the steam escape. Refrigerate promptly if preparing it ahead.
- Toast the seeds. Heat a dry frying pan over a medium heat. Add the pumpkin seeds and stir for 2-3 minutes until fragrant and beginning to colour. Transfer to a plate immediately so they do not keep browning in the pan.
- Prepare the vegetables. Wash the radishes and slice into thin, even rounds. Wash the pea shoots unless labelled ready to eat, then dry thoroughly and gently. Cut any especially long stems into shorter lengths.
- Whisk the dressing. Combine the olive oil, lemon juice, lemon zest and mustard in a large bowl. Add pepper and a small pinch of salt. Taste with a spoonful of cooked quinoa before adjusting the seasoning.
- Mix the base. Add the cooled quinoa, sliced radishes, spring onions and mint to the dressing. Toss gently, breaking up any clumps of grain with a fork, until the ingredients are evenly coated.
- Finish the salad. Fold in the pea shoots and most of the pumpkin seeds just before serving. Divide between plates and scatter over the remaining seeds. Add a little extra lemon juice if you prefer a sharper finish.
Getting the texture right
Give the radishes an even cut
Aim for slices roughly the thickness of a coin. Very thick pieces can dominate each mouthful, while extremely thin slices quickly lose their firmness in the dressing. Halve larger radishes before slicing if that makes them easier to handle. Taste a piece as you prepare them: their pepperiness varies, and stronger radishes benefit from being distributed particularly evenly.
Dry the shoots carefully
Water caught between the leaves will dilute the dressing and gather underneath the salad. Use a salad spinner gently, or spread the shoots across a clean tea towel and pat dry. Avoid squeezing them into a bundle. Pea shoots have tender leaves, so lift and fold them through the quinoa rather than stirring vigorously.
Wait until the grains are cool
Warm quinoa wilts the shoots and softens their stems. It should have stopped steaming and feel cool before you combine the two. Spreading it in a shallow layer speeds things along. If you are not assembling the salad soon, transfer the cooled grain to a covered container and refrigerate rather than leaving it on the worktop.
Serving suggestions
For a fuller lunch, add a spoonful of hummus and some wholemeal bread alongside. The creamy hummus provides a pleasing contrast to the radishes. The salad also pairs well with a simple omelette, baked tofu or roast chicken. Keep accompanying flavours fairly gentle so the mint and pea shoots remain noticeable.
For a shared table, spread the salad over a wide platter rather than piling it into a deep bowl. This makes it easier to serve a mixture of grains, greens and radishes in every spoonful. Scatter the reserved seeds over just before bringing it to the table, when they will still have their best crunch.
Simple variations
- Add sweetness: cook 100g frozen peas according to the packet, cool and drain thoroughly, then add with the radishes.
- Add a creamy finish: crumble over 50g feta just before serving. Taste before seasoning with salt, as the cheese contributes its own.
- Change the herb: replace the mint with the same quantity of chopped flat-leaf parsley or dill, then adjust to taste.
- Swap the greens: use baby spinach if you cannot find pea shoots. Roughly tear larger leaves so they mix easily with the grains.
Preparing ahead and storing
Keep the cooked quinoa, prepared vegetables, dressing and seeds separate if making this ahead. Refrigerate the quinoa and vegetables promptly in covered containers and use within two days. Store the toasted seeds in a dry, airtight container. Combine only the portions you intend to eat, adding the shoots and seeds last.
The dressed salad is best eaten straight away. Refrigerate any leftovers promptly and eat the following day, expecting softer leaves and less crisp seeds. For a packed lunch, carry the salad chilled and refrigerate on arrival. Pack the seeds separately and add them when you are ready to eat, giving the salad a gentle toss first.
