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

Jeremy Fox
April 2009

Gallery

© Tina Rupp

Recipe Summary

active:
25 mins
total:
1 hr 25 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Notes

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.