Quinoa Salad with Shaved Vegetables

Quinoa is a delicious, hearty grain and can be cooked & eaten hot, or prepared cold in a salad, like this.

Quinoa Salad with Shaved Vegetables

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  • Prep Time


  • Total Time


  • Servings



  • 8

    large red radishes or 1 large watermelon radish

  • 1

    medium carrot peeled

  • 1

    medium fennel bulb, cored

  • 1

    cup quinoa, preferably red, rinsed

  • cups water

  • 2

    lemons finely grated (use zest only)

  • 2

    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.


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