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, corn, and black beans, dressed with a sweet and tangy honey lime vinaigrette. This salad takes about 20 minutes to make and is light and refreshing.
Makes 4 servings
½ cup dry quinoa
1 cup water
¼ cup radish, diced
¼ cup corn, fresh or canned
¼ cup canned black beans, rinsed and drained
2 tablespoons scallions
¼ teaspoon salt
¼ cup fresh lime juice
½ cup olive oil
2 tablespoons honey
½ garlic clove, peeled and minced
Dash cayenne pepper
Salt to taste
- Rinse the quinoa with water.
- 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.
- In a large mixing bowl, combine the quinoa, radish, corn, black beans and salt. Stir and set aside.
- In a separate bowl, combine the lime juice, olive oil, honey, garlic, cayenne pepper, and salt. Whisk the ingredients until thoroughly combined.
- Pour the dressing over the quinoa mixture and refrigerate. Serve cold.