This quinoa recipe highlights the nutty-taste of quinoa, with thinly sliced vegetables, to create a refreshing salad any time of the year.
- 8 large red radishes
- 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 and freshly ground pepper
Using a mandoline, thinly slice the radishes, carrot and fennel bulb. Transfer to a 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. Abut 20 minutes. Allow to 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 in bowls, topped with the vegetables.
