1/2 cup quinoa
1/2 teaspoon salt
3 tablespoons good, unsalted butter
1 1/2 cups microgreens or baby greens, such as arugula
1/2 cup sliced radishes
2 tablespoons thinly sliced fresh basil
1 teaspoon lemon zest
1 teaspoon lemon juice
1/4 teaspoon fleur de sel or other flaky sea salt
Transfer the quinoa to a fine-mesh strainer, rinse thoroughly with cool water, and drain. Place rinsed quinoa in a small saucepan with 1 cup water, 1/2 teaspoon salt, and the butter. Bring to a boil, the reduce to a simmer over very low heat and cover. Cook for about 15 minutes, or until all liquid is absorbed.
Remove the pan from heat and let stand, covered, for 5 minutes. Fluff with a fork and spread the quinoa out on a dinner plate to cool completely.
Toss the cooled quinoa with all other ingredients. Taste and add more salt if desired. Serve by itself or on a bed of lettuce.
Recipe Notes
- Make this salad into a complete meal with a poached egg, chicken, or salmon. It would also be very good tossed with some toasted almonds and goat cheese or feta.