Lemony Quinoa Salad With Shaved Vegetables

• 8 red radishes or 1 large watermelon radish
• 1 black radish
• 1 carrot, peeled
• 1 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

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.

red, black radish, carrot, fennel bulb, quinoa, water, lemons, lemon, vegetable oil, salt

Taken from www.myrecipes.com/recipe/lemony-quinoa-salad-with-shaved-vegetables (may not work)