Lemony Quinoa Salad with Shaved Vegetables

Lemony Quinoa Salad with Shaved Vegetables

Tina Rupp

Provided by: Food&Wine

1 hr 25 mins total 0 mins prep Full Screen

Servings

The Good News Eating quinoa is a great way for vegetarians to get protein. Jeremy Fox tosses nutty-tasting quinoa with crunchy shaved vegetables for a refreshing salad loaded with vitamins and minerals.

Ingredients

• 8 large red radishes or 1 large watermelon radish
• 1 small black radish
• 1 medium carrot, peeled
• 1 medium fennel bulb, cored
• 1 cup(s) quinoa, preferably red rinsed
• 2 1/2 cup(s) water
• Finely grated zest of 2 lemons
• Juice of 1 lemon
• 2 tablespoon(s) vegetable oil
• Salt and freshly ground pepper

Directions

• 1. Using a mandoline, thinly slice the radishes, carrot and fennel bulb. Transfer to a large bowl of ice water and refrigerate for about 1 hour, until crisp.
• 2. Meanwhile, in a saucepan, bring the quinoa and water to a boil. Cover and cook over low heat until the water is absorbed and the quinoa is tender, 20 minutes. Let cool.
• 3. Drain and dry the vegetables. In a bowl, combine the lemon zest and juice with the oil. Add the quinoa and toss; season with salt and pepper. Serve the quinoa in bowls, topped with the vegetables.

• Filed under:
• Vegetable,
• Grain,
• Quinoa,
• Carrot,
• Easy,
• Vegetarian,
• Healthy,
• Vegan,
• Side Dish,
• Salad,
• Picnic

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