Rating: 5 stars
1105 Ratings
  • 5 star values: 1105
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1,105 Ratings

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. Farro, Couscous and Quinoa Recipes

Best New Chef 2008: Jeremy Fox
Jeremy Fox
April 2009


Credit: © Tina Rupp

Recipe Summary test

25 mins
1 hr 25 mins


Ingredient Checklist


Instructions Checklist
  • 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.


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.