Radish Pineapple Mint Quinoa Salad

Refreshing Radish and pineapple salad!

Course Lunch, Salad, Side Dish

Cuisine FUSION

Servings 4

Author Mariana McEnroe

1 cup Red Quinoa, cooked
3/4 cup thinly sliced radishes any kind of spicy radish will work cherry bells, watermelon, crimson, I used what I harvested Candela di Fuoco.
2 cups pineapple cut into small chunky wedges
1/2 small red onion thinly sliced in half moons
1-2 habaneros finely chopped
5-6 sprigs of mint use just the leaves and torn with your fingers
3-4 generous drizzles of a grassy and peppery Extra Virgin Olive Oil
the juice of one large lime
the juice of half an orange
Sea Salt and black pepper to taste

Toast the quinoa lightly before cooking. 1/2 cup dry quinoa to 3/4-cup water. bring water to boil, add the toasted quinoa, bring to a simmer, lower down the heat, cover the pot with a lid and cook for 5 minutes. Turn off the heat, leave the pot covered for 20 minutes. After 20 minutes, your quinoa will be al-dente and a bit crunchy, which is the perfect texture for this salad. Fluff quinoa with a fork and extend it on a plate to cool it down. If you have leftover quinoa from the night before, bring it on it works great!
Chop, chop, chop the rest of ingredients.
Mix everything in a bowl drizzle with a grassy Extra Virgin Olive Oil, squeeze those citruses, season with Sea Salt, chill for a few minutes so the radishes are crispy before is ready to serve. Enjoy!