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Quinoa-and-Radish Salad With Avocado DressingServes 6 as...

The Baltimore Sun

Quinoa-and-Radish Salad With Avocado Dressing

Serves 6 as a side dish

1 avocado, pitted and peeled

2 tablespoons extra-virgin olive oil

2 tablespoons white-wine vinegar

1 tablespoon walnut oil

1/2 tablespoon salt

freshly ground black pepper

2 cups diced, cored tomatoes (see note)

2 cups thinly sliced radishes

3 cups cooked quinoa, cooled

In a food processor or blender, combine avocado, olive oil, vinegar, walnut oil, salt and pepper to taste. Process until smooth and blended.

In a serving bowl, combine tomatoes, radishes and quinoa. Add dressing and toss until combined. Chill until ready to serve.

Note: If field tomatoes aren't in season, halved or quartered cherry tomatoes can be substituted.

Recipe and nutritional analysis from "The Complete Whole Grains Cookbook," by Judith Finlayson

Per serving: 239 calories, 5 grams protein, 14 grams fat, 2 grams saturated fat, 26 grams carbohydrate, 6 grams fiber, 0 milligrams cholesterol, 216 milligrams sodium

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