Quinoa is a delicious, hearty grain and can be cooked & eaten hot, or prepared cold in a salad, like this.
large red radishes or 1 large watermelon radish
medium carrot peeled
medium fennel bulb, cored
cup quinoa, preferably red, rinsed
lemons finely grated (use zest only)
tablespoons vegetable oil
Salt & freshly ground pepper
Using a mandoline, thinly slice radishes, carrot and fennel bulb. Transfer to a large bowl of ice water and refrigerate for 1 hour, until crisp. Meanwhile, in a saucepan, bring quinoa and water to a boil. Cover and cook over low heat until the water is absorbed and quinoa is tender, 20 minutes. Let cool. Drain & 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.