Approximate cooking time: 25 minutes
Serves 4
Ingredients:
- 8 large red radishes or 1 large watermelon radish
- 1 small black radish
- 1 medium carrot, peeled
- 1 cup quinoa, preferably red, rinsed
- 2 1/2 cups water
- Finely grated zest of 2 lemons
- Juice of 1 lemon
- 2 tablespoons vegetable oil
- Salt and freshly ground pepper
Directions:
- Using a mandoline, thinly slice the radishes and carrot. Transfer to a large bowl of ice water and refrigerate 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.
If you don’t have a mandoline, finely chop the vegetables.
This recipe inspired in part or in whole from here.
Photo Credit: Telegraph