EBTB Radish Fennel and Quinoa Crunch Salad (Edit recipe)

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This isn’t your average quinoa salad…Think deli-style crunch, farmers market vibes, and bagel seasoning all tossed into one bowl.Perfect for meal prep, lunch picnics, or when you're just craving something crunchy and cool.

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PREP TIME

25 minutes

COOK TIME

—

INGREDIENTS

15

Serves: 4

Ingredients

1 cup Tri-Color Quinoa
2 cups Water
1 whole Fennel, sliced thin
1 cup Radish, diced
.5 cup Feta Cheese
.25 cup Sunflower Seeds
.5 cup Dill, Fresh, finely chopped

Dressing

0.25 cup Green Goddess Extra Virgin Olive Oil - Kosterina
2 Tbsp Lemon Juice
2 - 3 Tbsp Dijon Mustard
1 Tbsp Pure Maple Syrup
1 Tbsp Everything Bagel Seasoning
.25 tsp Garlic Powder
.25 tsp Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook the quinoa: Rinse quinoa, then cook with 1 cup water until fluffy (about 15 minutes). Let cool slightly.
Prep the veggies: Thinly slice fennel and radish using a sharp knife or mandoline. Chop dill.
Whisk all ingredients together in a small bowl.
In a bowl, combine quinoa, fennel, radish, herbs, and feta, sunflower seeds. Toss with dressing until evenly coated.
Serve chilled or room temp — perfect on its own or alongside grilled fish, chicken, or chickpeas.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	507
Fat:	20 g
Carbohydrates:	51 g
Protein:	21 g
Cholesterol:	16 g
Sodium:	834 mg
Fiber:	6 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.