Quinoa salad recipes with Shaved Vegetables
Utilizing a mandoline, thinly slice the radishes, carrot and fennel bulb. Switch to a big bowl of ice water and refrigerate for about 1 hour, till crisp.
In the meantime, in a saucepan, carry the quinoa and water to a boil. Cowl and prepare dinner over low warmth till the water is absorbed and the quinoa is tender, 20 minutes. Let cool.
Drain and dry the greens. In a bowl, mix 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 greens.
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
Tags #quinpa salad #quinoa #salad