Quinoa with Pickled Watermelon Radish

  • 7-8 watermelon radishes (or other radishes), sliced thin
  • ½ cup rice wine vinegar
  • ¼ cup granulated cane juice
  • 4-5 scallions
  • 1/4 cup fresh mint leaves (packed down)
  • Juice of 1 lemon
  • 1/3 cup olive oil
  • 1/2 tsp. Sea Salt
  • 2 garlic cloves, peeled and minced
  • 3 cups quinoa, cooked

Put radishes in a bowl.  Combine vinegar, cane juice and sugar, and pour on top of radishes. Cover and refrigerate overnight or 8 hours. In a food processor pulse scallion, mint, lemon, olive oil, garlic and sea salt until finely chopped, and mix with cooked quinoa. Drain radishes and combine with quinoa.