Lemony Quinoa Salad with Shaved Vegetables

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.


Slideshow: Farro, Couscous and Quinoa Recipes


  • Active:
  • Total Time:
  • Servings: 4


  • 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

How to make this recipe

  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.

  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.

  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.


One Serving 251 cal, 37 gm carb, 10 gm fat, 1.5 gm sat fat, 7 gm protein, 5 gm fiber.

Suggested Pairing

Bright, citrus-packed Sauvignon Blanc.

Contributed By Photo © Tina Rupp Published April 2009

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