Quinoa Salad with Beets, Radish & Pickled Rose Petals with Anthropologie – Christiann Koepke
….where we all long for spring and the warmth and vibrancy it brings. I developed this Quinoa salad with beet, radish and pickled rose petals recipe with just that in mind.
This spring, I want to live out loud – in color, often. Whether that’s with shared or solo experiences, I intend to find moments to slow down and savor the richness of life – & what my season – has to offer.
There’s no better way to start or end your week than with a dish that is not just delicious, but also beautiful. This salad hosts a wonderful combination of winter root vegetables, vibrant produce, and the unexpected – pickled rose petals – all layered in beautifully.
I hope this recipe and image collection will do just that – to inspire you to savor the moment and live a life full of color.
Make sure to share your moment with @christiannkoepke & @anthropologie on social!
[Featuring the new Anthropologie Ontario line & Hettie Flatware. Post is sponsored and all opinions are my own.]
This salad hosts a wonderful combination of winter root vegetables, vibrant produce, and the unexpected – pickled rose petals – all layered in beautifully. Live life in color, starting with what you eat & the Anthropologie wares you serve and enjoy it on.
- 693 g 3 cups filtered water
- 265 g 1 ½ cups quinoa, rinsed
- ¾ teaspoon salt
- 1 cup 8 oz. greek yogurt
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon sumac
- 1 teaspoon lemon juice
- 2 teaspoon honey
- 3 tablespoons greek yogurt
- 3 tablespoons sherry vinegar
- 3 tablespoons extra-virgin olive oil
- 1 ½ teaspoon dijon mustard
- ¼ teaspoon sea salt
- ⅓ cup prepared quinoa
- 3 tablespoons Creamy Sumac Greek Yogurt
- ½ medium beet roasted or boiled till soft
- 1 small watermelon radish thinly sliced
- 5-8 thinly sliced pieces of fennel
- 2 tablespoons Sweet Sherry Vinaigrette
- Microgreens various herbs (fennel fronds, pea shoots, flowering spring greens)
- Toasted pine nuts see below
- Pickled onions this recipe
- Pickled rose petals this recipe
- Flaky sea salt
- Sumac
- Bring 3 cups water and salt to boil in medium saucepan.
- Add rinsed quinoa, stir and cover, lower to a simmer.
- Cook until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork, set aside.
- *Note: You will have leftover quinoa from this recipe, enjoy!
- Heat cast iron pan to medium heat.
- Add nuts. Toss and toast for 2-5 minutes or until they turn a light brown color.
- In separate bowls, add ingredients for each. Stir. *Keeps for up to 5 days in fridge.
- To arrange, spread the yogurt on the bottom of a platter, gently swiping the edges with a spoon. Spoon quinoa over yogurt. Layer in all remaining ingredients beautifully, as desired. Show off the complexities, allowing ingredients to lay this way and that. Finish with a drizzle of vinaigrette, some ground sumac and a bit of flake salt.
- Enjoy & savor the taste & moment in color.