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.
8 red radishes or 1 large watermelon radish
1 black radish
1 carrot, peeled
1 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
How to Make It
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.
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.
No flavor - hard to find the black radish. Looked nice, but was missing so much. I added artichokes, grape tomatoes and asparagus that I marinated in a sherry vinegar then grilled to mix in with the quinoa. It was not terrible, but was a very unfinished dish. A lot of work for no flavor.
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