In the Kitchen
Banana Quinoa Breakfast Cups
Recipe courtesy of Solana Nolfo, founder of
View the RecipeRecipes > Gluten Free, Grain Free, Salads, Sides, Sugar Free, Vegetarian
You can probably guess from the name, but this is the salad to make when spring produce pops.
In late April or early May when you head to the farmers’ market or pick up your CSA box, it’s likely going to be filled with peas and radishes.
If you’ve got the time and kitchen skills, you can also use fresh artichokes.
Either way, it’s a vibrant green dish that will send your body signals that months of sunshine are ahead.
(2 votes, average: 5.00 out of 5)20 minutes
1 Serving
Ingredients
Directions
- To make dressing, place yogurt, pistachios, tea, onion, parsley, vinegar, and garlic in small bowl. Season to taste with salt and pepper. Set aside.
- To make salad, defrost edamame in microwave according to package directions. Let it cool to room temperature.
- Toss edamame, peas, celery, artichoke hearts and radishes with dressing. Top with hemp seeds and serve.
WHY WE LOVE THIS RECIPE
If you’re looking for a dish that really celebrates spring’s veggie bounty, this is it. Peas, radishes, and artichokes all pop up fresh at the start of the season and are filled with vitamins. Greek yogurt and hemp seeds add protein.
