Photo: © Tina Rupp

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.

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

kenders's Review

April 26, 2012
Fresh, refreshing and lightweight. A lovely warm-weather, light-weight meal.

KeriAnne7's Review

February 05, 2010
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.