Food & dining
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    Seasonal Recipe

    Recipe for red quinoa salad with radishes, avocado, and orange vinaigrette

    Karoline Boehm Goodnick for the boston globe

    Serves 4

    Orange brightens this red quinoa salad with radishes and avocado. Serve it with grilled fish or chicken.

    2cups water
    Salt and pepper, to taste
    1cup red quinoa
    Grated rind and juice of 1 orange
    1clove garlic, finely chopped
    cup olive oil
    1bunch radishes, very thinly sliced
    1ripe avocado, pitted, skinned, and chopped
    ¼cup chopped fresh parsley

    1. In a saucepan, bring the water and a large pinch of salt to a boil. Add the quinoa, lower the heat to medium, and cover the pan. Simmer for 12 to 15 minutes or until tender.

    2. Transfer the quinoa to a large bowl, and use a fork to fluff it.


    3. In another bowl, whisk the orange rind and juice, garlic, salt, and pepper. Gradually whisk in the olive oil. Taste for seasoning and add more salt and pepper, if you like.

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    4. Pour the vinaigrette over the quinoa and toss gently. Add the radishes, avocado, and parsley and toss again. Taste for seasoning and add more salt and pepper, if you like.

    Jillian Bernardini