Warm Quinoa Radishes Feta (Printable)

Fluffy quinoa paired with roasted radishes, creamy feta, and a bright lemon-herb dressing.

# What You'll Need:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups vegetable broth or water

→ Vegetables

03 - 1 bunch (about 12) radishes, trimmed and halved
04 - 1 small red onion, thinly sliced
05 - 1 cup baby spinach leaves

→ Cheese & Nuts

06 - 3 oz feta cheese, crumbled
07 - 1/4 cup toasted walnuts or almonds (optional)

→ Dressing

08 - 3 tbsp extra virgin olive oil
09 - 1 tbsp fresh lemon juice
10 - 1 tsp Dijon mustard
11 - 1 clove garlic, minced
12 - 1 tbsp fresh parsley, chopped
13 - Salt and black pepper, to taste

# How To Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss halved radishes and sliced red onion with 1 tablespoon olive oil, season with salt and pepper, and spread on the baking sheet. Roast for 20–25 minutes until tender and lightly caramelized.
03 - Combine quinoa and broth (or water) in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
04 - In a small bowl, whisk together remaining olive oil, lemon juice, Dijon mustard, garlic, parsley, salt, and pepper to make the dressing.
05 - In a large bowl, combine warm quinoa, roasted radishes and onions, baby spinach, and half the feta. Drizzle with dressing and gently toss to combine.
06 - Transfer salad to a serving platter or bowls. Top with remaining feta and toasted nuts, if using. Serve warm.

# Expert Tips:

01 -
  • The roasted radishes become surprisingly sweet, mellowing their usual peppery bite into something absolutely addictive
  • Everything comes together in under 45 minutes but tastes like you spent all day planning it
  • Warm quinoa absorbs the dressing beautifully while spinach adds fresh contrast
02 -
  • Rinsing quinoa thoroughly is nonnegotiable, that bitter coating will ruin an otherwise perfect salad
  • The salad is best served warm while the quinoa still absorbs the dressing beautifully
  • Let the roasted vegetables cool for just 5 minutes so they wilt the spinach slightly without making it soggy
03 -
  • Cut radishes into even halves so they roast at the same rate, preventing some from turning to mush while others stay crunchy
  • Season quinoa with the cooking broth, not after, so the grains absorb flavor throughout

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