Food & Wine

What's This?
Serving size 4
Total Time


8 large red radishes or 1 large watermelon radish1 small black radish1 medium carrot, peeled1 medium fennel bulb, cored1 cup quinoa, preferably red rinsed2 ½ cup water finely grated zest of 2 lemon juice of 1 lemon2 Tbsp vegetable oil salt and freshly ground black pepper


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.

Tags: Side Dish, Salad, Healthy, Vegan, Vegetarian, Vegetable, Grain, Quinoa, Carrot, Easy, Picnic

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