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–+ servings

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.
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Print Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Let Cool 30 minutes
Total Time 1 hour 10 minutes
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
 

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