I can’t believe I am able to say this, but I started the final rotation of my Dietetic Internship today! I will be done with this long career changing process in 6 weeks, and I couldn’t be more thrilled to finally enter the Nutrition work force.
Luckily, I’ve had some great experiences throughout the internship, one of which was my food service rotation. For the last 6 weeks, I worked with the food service team at a corporate law firm. The Executive Chef was extremely talented and cared so much about food and sustainability. He was also really open to incorporating more health and wellness in the corporate cafe. As part of my rotation, I was tasked with creating a healthy seasonal recipe to be served in the law firm’s cafe. I really love radishes this time of year, and the kitchen had an abundance of local radishes from Hudson Valley Harvest. As a result, I created this quinoa salad with radishes, black beans and scallions dressed with a sweet and tangy honey lime vinaigrette.A spring #quinoa #salad that take about 20 minutes to make and is light and refreshing. Click To Tweet
Spring Quinoa Salad with Honey-Lime Vinaigrette
- 1/2 cup dry quinoa
- 1 cup water
- 2 tablespoons canola oil
- 1 tablespoon fresh lime juice
- 2 tablespoons honey
- 1/4 teaspoon salt
- 1 dash cayenne pepper
- 1/2 cup radish, diced
- 1/2 cup black beans, rinsed
- 2 tablespoons scallions, diced
In a small saucepan, combine the quinoa and water and bring to a boil. Once boiling, reduce heat, cover, and simmer. Simmer over low heat for 15-20 minutes. Once the water is absorbed, turn off the heat.
While the quinoa cooks, make the dressing. In a small bowl, combine the oil, lime juice, honey, salt and cayenne pepper. Whisk the ingredients until thoroughly combined.
In a separate large mixing bowl, combine the cooked quinoa, radish, black beans and scallions. Pour the dressing over the quinoa mixture and refrigerate. Serve cold.