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Lemony Quinoa Salad with Shaved Vegetables

Source: © Food & Wine Magazine
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Active Time:  25 Minutes
Total Time:  1 Hour 25 Minutes
  4 servings
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.
RECIPE INGREDIENTS
8 large red radishes or 1 large watermelon radish
1 small black radish
1 medium carrot peeled
1 medium fennel bulb cored
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

Tip: One Serving 251 cal, 37 gm carb, 10 gm fat, 1 1/2 gm sat fat, 7 gm protein, 5 gm fiber.
Lemony Quinoa Salad with Shaved Vegetables Recipe at Cooking.com
DIRECTIONS
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.




Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 02/03/2011
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