Lemony Quinoa Salad with Shaved Vegetables
8 large red radishes or 1 large watermelon radish
1 small black radish
1 medium carrot, peeled
1 medium fennel bulb, cored
1 c. quinoa, preferable red, rinsed
2 1/2 c. water
Finely grated zest of 2 lemons
Juice of 1 lemon
2 Tbsp. vegetable oil
Salt and freshly ground pepper
Thinly slice the radishes, carrot, and fennel bulb (a mandoline slicer would work well). Transfer to a large bowl of ice water and refrigerate for about 1 hour, until crisp.
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.
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.
Recipe from Food & Wine
Nutrition information per serving:
Total fat 10g
Saturated fat 1g
Dietary fiber 5g