Waste Less, Nourish More: Lemony Quinoa with Radish Greens and Feta
Those leafy tops on a bunch of radishes are not garnish to throw away. They're a tender, peppery green you can cook just like spinach, stems and all.
Raw, they taste a bit like arugula with a mustard edge. A minute or two in a warm pan softens that bite into something mild and earthy. Use them within a day or two of buying, and wash them well, since grit likes to hide in the leaves.
This warm quinoa bowl is how I like to use them. It comes together in about 25 minutes, works warm or at room temperature, and pairs well with grilled burgers, chicken, or fish.
Before I created this recipe, I had no idea what to do with the radish greens. I've found that when you use the whole vegetable it's an easy place to get more nutrition value.
Warm Lemony Quinoa with Radish Greens, Sweet Peppers and Feta
Serves 4 or more as a side · Prep 10 min · Cook 15 min
Ingredients
I use organic ingredients whenever I can.
1 cup quinoa, rinsed
2 cups water
4 tbsp olive oil, divided
6 mini sweet peppers, sliced into rings
2 garlic cloves, minced
3 cups radish greens and stems, washed and chopped (greens from about 2 bunches)
1 cup kale, stems removed, thinly sliced
1/4 cup pine nuts
1 lemon, zested and juiced
1/2 tsp salt, plus more to taste
1/4 cup pitted Castelvetrano green olives, chopped
3 green onions, white and light green parts, sliced
1/2 cup goat feta, crumbled (sheep feta works too)
Instructions
Cook the quinoa. Bring the quinoa and water to a boil, cover, and simmer on low for about 15 minutes, until the water is absorbed. Rest off the heat, covered, for 5 minutes, then fluff with a fork.
Toast the pine nuts. While the quinoa cooks, toast the pine nuts in a dry skillet over medium heat for about 3 minutes, stirring, until golden. Set aside; they burn fast.
Sear the peppers. In the same skillet, heat 2 tbsp olive oil over medium-high. Cook the peppers about 5 minutes, until blistered and soft.
Wilt the greens. Add the garlic, radish greens, and kale. Toss for 2 to 3 minutes, just until wilted, adding a splash of water if the pan is dry.
Make the dressing. Whisk the remaining 2 tbsp olive oil with the lemon zest, lemon juice, and salt.
Toss and serve. Combine the quinoa, greens and peppers, olives, and green onions. Add the dressing a little at a time, tossing and tasting as you go; you may not need it all. Top with the feta and pine nuts. Taste, then add more lemon or salt if needed.
Nutrition facts
Based on 4 side servings and about half the dressing, each serving has about 390 calories and 12 g of protein.
Per serving
Calories: 390
Total fat: 24 g
Saturated fat: 5 g
Carbohydrates: 35 g
Fiber: 6 g
Sugar: 3 g
Protein: 12 g
Sodium: 460 mg
Using all the dressing adds about 30 calories, 3 g of fat, and 145 mg of sodium per serving. Most of the fat comes from the olive oil, pine nuts, and feta, and most of the sodium comes from the olives and feta.
Values are estimates calculated from average USDA data for each ingredient. Actual amounts vary with brands and portion sizes. I'm a health coach, not a doctor or dietitian, so check with your healthcare provider if you follow a specific diet.
Tips and swaps
Keep the stems. Radish stems are thin and tender. Chop them with the leaves; trim only any that are thick or woody.
No radish greens? Use spinach, or all kale.
Nut swap: Walnuts or pecans work in place of pine nuts.
Make it heartier: Fold in roasted carrots and parsnips (425°F for about 25 minutes).
Lower the sodium: Rinse the olives or use half the feta.
Leftovers: Keeps 3 days in the fridge and makes an easy lunch, cold or warmed.