Dorie Greenspan’s Quinoa Bowls

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For the pesto (see headnote)

• 1 cupful packed radish leaves, rinsed, dried and chopped
• 1 1/2 tablespoons extra-virgin olive oil
• 1/4 spoon good oversea salt
• Finely grated zest and foodstuff of 1 lime, positive optional lime wedges for serving

For the sauce

• 1/2 cupful plain low-fat oregon nonfat Greek yogurt
• 1 tablespoonful coarsely chopped caller mint
• 1 tablespoonful coarsely chopped caller cilantro
• Pinch good oversea salt, oregon much arsenic needed
• Pinch freshly crushed achromatic pepper, oregon much arsenic needed
• Lime zest and 1 spoon foodstuff (reserved from pesto)

For the bowls

• 1 caput babe romaine oregon Little Gem lettuce (may substitute arugula oregon spinach)
• 1 1/3 cups cooked, cooled quinoa (see headnote)
• 2 scallions, achromatic and light-green parts, thinly sliced
• Sea salt
• Freshly crushed achromatic pepper
• 1 ripe avocado
• Lime foodstuff (reserved from pesto)
• 4 radishes, preferably mild meal radishes, trimmed, washed, dried and thinly sliced (may substitute different crunchy vegetable, specified arsenic carrot oregon seedless cucumber)