by Kelsey Paz October 28, 2015


I grew radishes for the first time after asking the lady at the nursery which vegetable was the easiest to grow to make me feel like I have a somewhat green thumb. Success! The above picture is proof of the fruit of my labor. Now what to make with these things?

I'll be the first to admit that starting your own business isn't as glamorous as it appears from the outside. Inside there are a lot of sticky spider webs connecting all the pieces together. ( I usually wouldn't reference spider webs, eeeeeek, but since it's almost Halloween it seems totally appropriate.) In order to pay my endless bills, at the beginning I had to take a job waitressing at a local restaurant that had AMAZING food! Houston's. One of my favorite dishes was a side quinoa dish. I became so obsessed with it that I would order a lot to-go after a shift to munch on for the week ... ok the night, it usually lasted the night. I would have really good intentions of having it stretch the week but would find myself getting carried away. ( I would also do this with their tomato bisque, served on Thursdays) After eating so much of this quinoa perfection, I got really ambitious and decided to try and make it myself. I never asked the restaurant for the recipe because I didn't know if that was appropriate, but I got pretty darn close to it's amazing flavor after much trial and error. I have since gone full-time at our wonderful candle company, however I still endlessly crave this meal and am so grateful I cracked the code!

I now want you to experience the ultimately refreshing side dish for this week's CANDLE LIT MEAL!



  • 1 cup LG chopped radishes
  • 1 cup fresh mint leaves
  • 3/4 cup golden raisins
  • 3/4 cup raw almonds
  • whole lemon, juiced
  • sea salt to taste
  • 1/4 cup olive oil
  • 1 cup quinos (uncooked)
  • 2 cups water


  1. In a sauce pan, bring uncooked quinoa and water to a boil. Reduce heat to simmer, covered, for 15 minutes. Fluff quinoa and store in fridge while prepping remaining ingredients.
  2. Once quinoa is cooled to a room temp, add olive oil, mint, raisins, almonds, salt, and lemon juice. Stir and serve!

This is super easy to make, and make a lot of! You can prepare this early in the week, and if you make sure to prepare a large amount (because you will get carried away) then you will have snacks, lunches, etc. to munch on for a while! Store in the refrigerator between indulgings.



This meal pairs well with fresh, citrus or herby candles. Some suggestions would be:

Our Eucalemon Candle, Our Basically Fig Candle, Produce's Kale Candle, K. Hall Studio's Cucumber & Gin Candle, GrassRoots' Ginger Lime Candle.

Kelsey Paz
Kelsey Paz


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