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Radish Sprouts, Quinoa and pepper Salad with Avocado Yogurt Sauce

May 27, 2012

I love this time of the year…its warm and bright and colorful! The flowers are blooming everywhere and although we have a few hot days, its hot enough that you just want something cooling, not really wishing it wasn’t so hot.  The Farmers Market had a wonderful surprise for us – Sprouts! And so many different kinds of them…we’ve all seen and tasted sprouts of various legumes – Mung, Adzuki, Black eyed peas, but have you tried broccoli sprouts or radish sprouts?  I got some radish sprout and was inspired to make a salad with quinoa.

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What You Need

For the Salad

  1. 3 Cups of Radish Sprouts
  2. 1 Green bell pepper
  3. 1 Red bell pepper
  4. 1 Cup quinoa (cook it per directions – usually, with twice the amount of water, some salt, till the white tails are visible)
  5. 2 Tbslp Olive Oil
  6. 2 Limes
  7. 1/2 a Seranno pepper
  8. 1/2 Cup sliced almonds
  9. 1/2 Cup of raisins
  10. Salt and Pepper to taste

For the Avocado Sauce

  1. 3 Avocados
  2. 1 Cup yogurt
  3. 5 cherry tomatoes
  4. Juice of 1/2 a lime
  5. 1 tsp cumin powder
  6. 1 Tbslp chopped cilantro
  7. Salt and Pepper

How its done

  • Roast the almonds
  • Cut the peppers into small pieces and mix with the sprouts
  • Add the quinoa, minced serrano, olive oil, lime juice, salt and pepper and mix. Add the almonds and raisins and toss it all together. Set aside for the flavors to meld while you make the avocado sauce.
  • Cut the avocado into little cubes.  The best way to cut the avocado is to create a slit at the top and keeping the knife firm, rotate the avocado till you’ve meet the slit, having rotated the avocado 360 degrees. Then knock your knife firmly onto the seed and twist off.  Next slide the knife along the side and then slice into the flesh without slicing through the skin. Cut small cubes that can now be scooped with a tablespoon.
  • Dice the cherry tomatoes
  • Add yogurt to the avocado and mash as you mix.  Add the lime juice salt, pepper and cumin powder and mix well.  Then add the cherry tomatoes and cilantro and mix.

The nuttiness of the quinoa enhances the slight bite that the radish sprout has.  The lime juice and the raisins balance out the tang from the radish sprout, with the sweetness from the peppers and the almonds adding an extra crunch to the dish.  The creaminess of the avocado yogurt sauce brings the entire dish together – refreshing, light yet filling.

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