Roasted Radish and Quinoa Bowl

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🌿🍋🍚Peppery radishes mellowed by roasting, served over fluffy quinoa with lemon, herbs, and creamy hummus—this bowl brings the garden to your plate in the most unexpected way.

Radishes are usually quick salad toppers or crunchy garnishes. But roasting transforms them—bringing out their sweetness, softening their spice, and giving them almost a potato-like quality. Paired with protein-rich quinoa, creamy hummus, and a drizzle of lemon, this bowl becomes a vibrant, nourishing meal that feels both earthy and elegant.

This is a great way to use those radishes that got a little big—or to celebrate a fresh bunch from the market. Flexible, fuss-free, and full of color.

Why You’ll Love This Recipe ❤️

• A new way to enjoy radishes (beyond raw!)
• Vegan, gluten-free, and protein-packed
• Make-ahead friendly and ideal for lunch prep
• Pairs beautifully with hummus, fresh herbs, and seasonal toppings
• A great use for herbs, microgreens, and leftover grains

Quick Reference

Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 35 minutes
Servings: 2–3
Dietary Info: Vegan, Gluten-Free

Key Ingredients at a Glance:
🌱 Radishes, 🍚 quinoa, 🧄 garlic, 🍋 lemon, 🧆 hummus, 🌿 fresh herbs

Ingredients 🛒

• 1 bunch radishes (about 10–12), trimmed and halved
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• 1 cup cooked quinoa
• ½ cup hummus (classic, garlic, or herb) 🧆
• 1 tablespoon lemon juice 🍋
• Zest of ½ lemon
• 2 tablespoons chopped parsley or dill 🌿
• Optional: sliced avocado, pumpkin seeds, chili flakes, or microgreens

Instructions 🍽️

1. Roast the radishes.
Preheat oven to 425°F. Toss halved radishes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until golden and tender.

2. Prepare the quinoa.
If not already cooked, prepare ½ cup dry quinoa according to package instructions. Fluff with a fork and season with lemon zest and juice.

3. Build the bowl.
Divide quinoa between bowls. Add a generous spoonful of hummus, top with roasted radishes, and sprinkle with herbs. Add optional toppings like avocado or seeds if desired.

4. Serve.
Serve warm or room temp with a final drizzle of olive oil and a pinch of chili flakes for heat. 🌶️

Tips & Variations 🌱

• Swap the grain: Try farro, couscous, or brown rice
• No hummus? Sub with yogurt sauce, pesto, or a tahini drizzle
• Use other roots: Add carrots, turnips, or golden beets to the roast pan
• Meal prep it: Store the components separately for best texture

Serving Ideas & Pairings 🍽️

• Serve alongside Hearty Collard Green Wraps with Hummus
• Pair with Garden Beet Burgers with Horseradish Cream
• Add a cup of Creamy Celery Root and Apple Soup for a cozy fall lunch

Storage & Make-Ahead Tips 📦

• Fridge: Store each component separately for 3–4 days
• Best fresh: Radishes are best within a day of roasting but can be reheated
• Hummus note: Use thicker hummus for a scoopable consistency

Garden Reflections 🌼📓

Roasting radishes reminds me that transformation happens in quiet ways. A vegetable so often overlooked becomes tender and bold with just a little time in the oven. It’s a gentle lesson: don’t dismiss what seems too sharp or small. Given the right conditions, it may surprise you.

And in a bowl like this—warm grains, simple flavors, garden-grown care—it all comes together. Nothing flashy. Just food that loves you back.

Save & Share 💌

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🔗 Try next: Hearty Collard Wraps, French Lentil & Carrot Stew, or Spaghetti Squash Pad Thai