– 1 cup white Quinoa, rinsed
– 1/4 cup Extra Virgin Olive Oil
– Juice from 1 Lemon
– Kosher Salt, to taste
– Ground Pepper, to taste
– 1.5 cups Watercress
– 1/2 bunch Radishes, thinly sliced
Bring 1 cup white quinoa and 2 cups water to a boil. Reduce heat to a simmer and cook for 20 minutes. Quinoa will be done when the white germ can be seen and all water is absorbed. Cover and let sit untouched for 10 minutes. Let cool to room temperature.
When quinoa is room temperature, mix in watercress and sliced radishes. Whisk together extra virgin olive oil, lemon juice, salt and pepper. Pour over the quinoa salad. Toss to ensure the flavor is thoroughly distributed. Adjust seasoning with salt and pepper as desired.
*Photographed by Alli Shepherd