Quinoa Salad with Shaved Vegetables
By JohnHanrahan
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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