LEMONY QUINOA AND CRISP SHAVED VEGETABLE SALAD

ingredients
all
8 large red radishes
1 small black radish
1 medium carrot
peeled
1 medium fennel bulb
cored
1 cup quinoa (preferably red)
2 1/2 cups water
finely grated lemon zest of 2 lemons
lemon juice of 1 lemon
salt and freshly ground pepper
to taste
2 Tbs mild tasting oil
(avocado, evoo, etc.)
chopped herbs (for garnish)
cookware
  • Mandoline slicer
  • saucepan
  • Bowls for preparation
  • Bowls for service
This delicious, non-traditional salad makes a complete meal, packing a punch of crunchy flavor with nutritious shaved vegetables, and quinoa: a hearty, gluten-free grain. You will be so distracted by the refreshing flavors that you won't even notice you are getting your fill of protein, fiber, vitamins and minerals, all in a single bowl!
1
Using a Mandoline slicer, thinly slice: radishes, carrot and fennel bulb. Transfer to a large bowl of ice water and refrigerate for about 1 hour, until crisp.
2
While vegetables are chilling, add quinoa and water to a saucepan and bring to a boil. Cover and cook over low heat until the water is absorbed and quinoa is tender, approximately 20 minutes. Let cool.
3
Drain and dry the vegetables.
4
In a separate bowl, combine lemon zest and oil. Add the quinoa and toss. Season with salt and pepper.
5
Serve the quinoa in individual bowls topped with the vegetables and an herb garnish.
source: Chef Jeremy Fox; http://www.foodandwine.com/recipes/lemony-quinoa-salad-with-shaved-vegetables; published April 2009
notes
Consider other crunchy vegetables to add or exchange, for example: daikon, jicama or shaved beets. To provide additional texture and visual appeal you may also choose to spiralize some of the vegetables as an alternative to shaving.

Allergens: none
Diet Direction: Cleansing

One serving: 251 calories, 37 gm carb, 10 gm fat, 1.5 gm sat fat, 7 gm protein, 5 gm fiber.