1 bunch radishes
1/2 cup white vinegar
1 cup water
1 Tbsp sugar
1 tsp peppercorn
1 clove garlic, minced
1 1/2 tsp salt
1 cup quinoa
2 cups vegetable broth
3 Tbsp coconut oil
1 Tbsp cumin
1 Tbsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
2 green onions
1 bell pepper
4 cups salad greens
Salsa, sour cream, and/or feta cheese to top
Slice radishes into thin slices.
Combine all ingredients in a sealable jar.
Refrigerate for 1 hour before serving. (They can store for up to 2 weeks in the fridge)
Add dry quinoa to a pot and heat over medium heat. Stir frequently until slightly toasted, 3-4 minutes. Then transfer quinoa to strainer and rinse.
Return quinoa to the pot and add vegetable broth. Bring to a boil, then reduce to low heat. Cover pot and let simmer for 15-20 minutes. When quinoa has absorbed all the liquid, turn off the heat and fluff the quinoa with a fork.
While quinoa is cooking; thinly slice peppers. Place them in a bowl and mix in 1 Tbsp lime juice and a pinch of salt.
Melt coconut oil in large nonstick pan over medium heat. Add cooked quinoa and stir. Add the cumin, paprika, garlic powder, onion powder, and oregano and cook for an additional 5 minutes.
Remove from heat and add 1 Tbsp lime juice and green onions.
Warm tortillas and top with greens, quinoa, peppers, pickled radishes and other toppings of choice!
(Picture and recipe adapted from: https://www.acouplecooks.com/quick-pickled-radishes/ and https://www.acouplecooks.com/loaded-quinoa-tacos/)