Lemony Quinoa Salad with Shaved Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The Good News: Eating quinoa is a great way for vegetarians to get protein. Jeremy Fox tosses nutty-tasting quinoa with crunchy shaved vegetables for a refreshing salad loaded with vitamins and minerals. Ingredients:
8 large red radishes or 1 large watermelon radish |
1 small 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 tablespoons vegetable oil |
salt and freshly ground pepper |
Directions:
1. Using a mandoline, thinly slice the radishes, carrot and fennel bulb. Transfer to a large bowl of ice water and refrigerate for about 1 hour, until crisp.
2. Meanwhile, in a saucepan, bring the quinoa and water to a boil. Cover and cook over low heat until the water is absorbed and the quinoa is tender, 20 minutes. Let cool.
3. Drain and 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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