Leafy green salad with quinoa, pickled beets, and oregano


  • 1 head lovely lettuce
  • 2-5 colorful radishes (depending on the size), shaved thin with a mandolin or knife
  • 1 cup quinoa, cooked
  • ¼ cup sunflower seeds, toasted
  • 2 oz fresh goat cheese, crumbled
  • ½ cup pickled beets (with a splash of pickling juice)
  • Leaves from a few sprigs of oregano
  • Healthy squeeze of lemon juice
  • Favorite vinaigrette, to taste


  1. Wash lettuce; dry well; tear leaves into more or less bite-sized pieces.
  2. Add radishes, quinoa, sunflower seeds, goat cheese, beets and oregano leaves. Season to taste with sea salt, fresh ground pepper, and lemon juice. Toss with your favorite vinaigrette.