Broccoli and Roasted Radishes with Ginger Glaze over Quinoa

Started with inspiration for roasted radishes in a sesame soy glaze from Bishop's Vegetables Every Day and expanded and substituted. Someday I will try the real thing but I think I have a new classic of my own. 

Broccoli and Roasted Radishes with Ginger Glaze over Quinoa

1 cup quinoa, rinsed 

2 cup water

1 clove garlic

Salt

1 lb radishes, halved

1 bunch broccoli, in bite size pieces

1.5 tbsp walnut oil

1 tsp sesame oil

2 tbsp soy sauce

2 tbsp mirin

2 tbsp agave nectar

2 tbsp grated ginger 

1 clove garlic minced

Bring quinoa and water to boil with garlic and salt.  Cover and reduce heat.  Cook until water absorbed about 25 minutes.

Roast radishes tossed in walnut oil in non stick roasting pan in 425 degree oven for 20 to 25 minutes tossing occasionally.  Meanwhile steam broccoli for 5 minutes.  When radishes browned add broccoli and remaining ingredients to roasting pan and mix.  Roast another five minutes and serve over the quinoa

Makes three servings at about 530 calories each.

Picture to follow.