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Mariela Alvarez Toro
Course Main, Salad, Vegetarian
Servings 4


  • 1 cup quinoa
  • 1 cup water
  • 2 small cranberry beets
  • 1 bunch radishes with tops!
  • 1/4 cup plus 2 tbsp. to garnish, roasted pumpkin seeds
  • 1/8 cup olive oil plus more to taste
  • 1 tsp. salt plus more to taste
  • 1 handful of cilantro chopped


  • In a small pot, place 2 cups of water with 1 cup of quinoa and a pinch of salt.
  • Bring water to a boil, and then reduce heat to medium high.
  • Simmer until most of the water has been absorbed.
  • Turn heat to low, cover and cook for another 10-15 minutes. Quinoa is cooked when translucent, a small white ring will emerge around the grain’s edge.
  • Remove from heat and set aside until ready to use.
  • As quinoa cooks, peel and beets, then slice thin. Aim for 1/8” but don’t worry about being too precise. Set aside.
  • Remove the tops of the radishes and wash both radishes and tops well under running water.
  • Slice each radish in half. Set aside with the beets.
  • To make the pesto. Place 1/4 cup of roasted pumpkin seeds, radish tops, olive oil, and 1 tsp. salt in a food processor. Pulse until well incorporated and smooth.
  • Once quinoa is fully cooked. Add pesto to quinoa and toss until is evenly distributed. Add a generous drizzle of olive oil here to help incorporate the pesto into the quinoa. Taste for seasoning and adjust if necessary.
  • Place the quinoa in a serving plate. Add sliced beets and radishes, then sprinkle with chopped cilantro, and remaining pumpkin seeds.
  • You can serve immediately, but tastes great at room temperature as well.