Adapted from Katie Lee's 'The Comfort Table'. Here I've combined radishes with grapes and avocados. I love the way it tastes, but also the texture next to the grainy quinoa. Whole Grain Quinoa is the most nutritious of all grains. It's high in fiber, a good source of iron, and has all eight essential amino acids. This is another of my favorite salads to eat for lunch. I'll make it up and have enough for lunch for 4 days.

1 CUP QUINOA (I get this in a 3 1/2 lb. bag from Costco - I think it was near the rice)

1/3 CUP EXTRA VIRGIN OLIVE OIL

1 SHALLOT, MINCED

1/4 TEASPOON GROUND CUMIN

1/4 CUP FRESH LEMON JUICE

1 1/4 TEASPOONS KOSHER SALT

3/4 TEASPOON FRESHLY GROUND BLACK PEPPER

1 AVOCADO

1 BUNCH RADISHES, THINLY SLICED (ABOUT 1 CUP)

1 CUP RED GRAPES, SLICED IN HALF

1/4 CUP CHIFFONADED FRESH BASIL, FROM ABOUT 8 LEAVES (or 1 heaping tablespoon dried basil)

Cook the quinoa according to package instructions. Set aside to cool completely.

In a small dish, whisk the olive oil, shallot, cumin, lemon juice, the salt, and pepper until ernulsi­fied, Cover and reserve.

Cut the avocado in half, remove the pit, and scoop out the flesh. Cut each half in thin slices and add to vinaigrette to keep from turning brown.

In a large bowl, combine the quinoa, radishes, grapes, and basil. Pour the vinaigrette over the salad and toss gently to combine. Refrigerate until serv­ing time.

4 SERVINGS

PREP TIME: 15 MINUTES

INACTIVE PREP TIME: 20 MINUTES TO COOL QUINOA

COOK TIME: ABOUT 20 MINUTES