Quinoa, purslane, and pea salad
Inspired by a recipe on the website of Wozupi Tribal GardensThis is a lovely spring salad recipe from the Shakopee Mdewakanton Sioux Community in Minnesota. You can use a mandoline slicer to make thin, uniform slices of the fennel and radishes.
Equipment
- Mandoline (optional)
Ingredients
For the salad
- 1 cup sugar snap or snow peas, chopped
- 1 cup qunioa, cooked according to package directions
- 2 oz fennel, very thinly sliced
- 1 avocado, peeled, pit removed, and diced
- 4 radishes, thinly sliced
- 1 cup purslane leaves, washed
For the dressing
- 1/4 cup olive oil
- Juice of 1 lemon or lime
- 1 tsp grainy mustard
- 1 tsp horseradish sauce
- Salt and cayenne pepper to taste
Instructions
- Click here for Instructions (Wozupi website)