Lemony Quinoa Salad with Shaved Vegetables

By Carolanne

Ingredients

• 8 large red radishes or 1 large watermelon radish
• 1 sm black radish
• 1 medium carrot, peeled
• 1 medium fennel bulb, cored
• 1 cup quinoa, preferably red, rinsed
• 2-1/2 cups water
• finely grated zest of 2 lemons
• juice of 1 lemon
• 2 TBSP vegetable oil
• salt
• freshly ground pepper

Preparation

Step 1

Using a mandoline, thinly slice the radishes, carrot and fennel bulb. Transfer to a large bowl of ice water and refrigerate about 1 hour, until crisp.

In a saucepan, bring quiona and water to a boil. Cover and cook over low heat for about 20 minutes, until the water is absorbed and the quiona is tender. Let cool.

Drain and dry the vegetables. In a bowl, combine the lemon zest and juice with the oil. Add the quiona and toss. Season with salt and pepper.

Serve quiona in bowls, topped with vegetables.