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Quinoa Salad with Shaved Vegetables

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

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Ingredients

  • 8 large red radishes or 1 large watermelon radish
  • 1 medium carrot peeled
  • 1 medium fennel bulb, cored
  • 1 cup quinoa, preferably red, rinsed
  • 2 1/2 cups water
  • 2 lemons finely grated (use zest only)
  • 2 tablespoons vegetable oil
  • Salt & freshly ground pepper

Details

Preparation

Step 1

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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