Spring Asparagus Radish Grain Bowl
👨🍳 Chefy Tip: Add salt to quinoa cooking water, not after — it seasons the grain, not just the surface. Sauté asparagus and peas over medium heat, 3–4 minutes until bright and tender-crisp — any longer and they start to lose texture. Radishes belong raw and thinly sliced — their crunch is the point.
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Ingredients
Shop ingredientsInstructions
Cook quinoa in 2 cups salted water until grains open and liquid absorbs, about 15 minutes. Fluff with a fork.
Sauté asparagus and peas in olive oil over medium heat 3–4 minutes until bright and tender.
Whisk lemon juice and olive oil with salt and pepper.
Divide quinoa into bowls. Top with asparagus, peas, radishes, and greens.
Drizzle with dressing, garnish with fresh herbs and serve.
Radishes contain glucosinolates that break down into isothiocyanates when cut or chewed — the same pungent compounds found in mustard and wasabi. Quinoa is technically a seed, not a grain, and has been cultivated in the Andean region of South America for thousands of years.