Quinoa, purslane, and pea salad

Inspired by a recipe on the website of Wozupi Tribal Gardens

This 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.

Print Recipe

Prep Time 25

Cook Time 40

Let Cool 30

Total Time 1 10

Course Dressings, Salad, Side Dish

Cuisine Native American

Servings 4 servings

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)

Keyword brunch, dairy-free, date night, gluten free, grain/rice, lunch, salad, vegan, vegetarian