Ingredients 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 Instructions 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.