• Healthy
• Vegetarian

Ingredients

1. 8 large red radishes or 1 large watermelon radish
2. 1 small black radish
3. 1 medium carrot, peeled
4. 1 medium fennel bulb, cored
5. 1 cup quinoa, preferably red, rinsed
6. 2 1/2 cups water
7. Finely grated zest of 2 lemons
8. Juice of 1 lemon
9. 2 tablespoons vegetable oil
10. Salt and freshly ground pepper

Directions

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.

Notes

One Serving 250 cal, 10 gm fat, 1 gm sat fat, 37 gm carb, 5 gm fiber.