Gluten-Free, Vegan, Serves 6

Ingredients:

For the Salad:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 cup radishes, thinly sliced
• 1/2 cup fresh basil leaves, chopped
• 1/4 cup crumbled vegan feta cheese
• Salt and pepper to taste

For the Dressing:

• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Directions:

Bring the water or vegetable broth to a boil in a medium saucepan. Add the rinsed quinoa to the boiling water, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Then, fluff the quinoa with a fork and let it cool to room temperature. Wash the radishes and remove the tops and tails. Thinly slice them using a sharp knife or a mandoline slicer.

Wash the basil leaves and pat them dry with a paper towel. Chop the basil leaves finely. Combine the cooked quinoa, sliced radishes, chopped basil, and crumbled vegan feta cheese in a large mixing bowl. Season with salt and pepper to taste. In a small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until well combined. Pour the dressing over the quinoa salad and toss until everything is evenly coated.