Lemony Quinoa Salad with Shaved Vegetables

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
33%
Lemony Quinoa Salad with Shaved Vegetables
45 min.
4
299kcal

Suggestions


Are you looking for a refreshing and nutritious addition to your meals? Dive into our Lemony Quinoa Salad with Shaved Vegetables! This vibrant dish is not only a feast for the eyes but also a powerhouse of flavor, texture, and health benefits. With its bright colors and zesty notes, it's the perfect side dish, antipasti, or starter that will leave your taste buds dancing.

This delightful salad features a medley of crisp, shaved vegetables including carrot, fennel, and a variety of radishes, all adding their unique crunch and peppery flair. The earthy flavor of red quinoa adds a wholesome base, ensuring that every bite is packed with nutrients. Plus, our zesty lemon dressing brings everything together, lending a bright and invigorating flavor that is simply irresistible.

Ideal for those adhering to vegan, gluten-free, or dairy-free diets, this quinoa salad is a versatile dish that can be enjoyed year-round. Not only is it quick and easy to make—ready in just 45 minutes—it also serves well as a healthy snack or a stunning centerpiece for your next gathering. Impress your family and friends with this dish that celebrates fresh ingredients and vibrant feels, all while nourishing your body. Get ready to elevate your meal experience with this Lemony Quinoa Salad that’s both delicious and guilt-free!

Ingredients

  •  carrots peeled
  •  fennel bulb cored
  •  juice of lemon 
  •  lemon zest finely grated
  • cup quinoa red rinsed
  •  radishes black
  • large radishes red
  • servings salt and pepper freshly ground
  • tablespoons vegetable oil 
  • 2.5 cups water 

Equipment

  • bowl
  • sauce pan
  • mandoline

Directions

  1. Using a mandoline, thinly slice the radishes, carrot and fennel bulb.
  2. Transfer to a large bowl of ice water and refrigerate for about 1 hour, until crisp.
  3. 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.
  4. Let cool.
  5. Drain and dry the vegetables. In a bowl, combine the lemon zest and juice with the oil.
  6. Add the quinoa and toss; season with salt and pepper.
  7. Serve the quinoa in bowls, topped with the vegetables.

Nutrition Facts

Calories299kcal
Protein12%
Fat28.88%
Carbs59.12%

Properties

Glycemic Index
38.96
Glycemic Load
3.55
Inflammation Score
-10
Nutrition Score
26.719999935316%

Flavonoids

Pelargonidin
215.27mg
Eriodictyol
1mg
Hesperetin
1.09mg
Naringenin
0.1mg
Luteolin
0.02mg
Kaempferol
2.97mg
Myricetin
0.01mg
Quercetin
0.19mg

Nutrients percent of daily need

Calories:298.52kcal
14.93%
Fat:9.9g
15.23%
Saturated Fat:1.51g
9.42%
Carbohydrates:45.59g
15.2%
Net Carbohydrates:34.58g
12.57%
Sugar:9.68g
10.75%
Cholesterol:0mg
0%
Sodium:377.5mg
16.41%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.26g
18.52%
Vitamin C:65.16mg
78.98%
Manganese:1.23mg
61.71%
Vitamin A:2657.82IU
53.16%
Vitamin K:55.69µg
53.04%
Folate:184.03µg
46.01%
Fiber:11.01g
44.05%
Potassium:1337.36mg
38.21%
Magnesium:131.98mg
33%
Phosphorus:297.97mg
29.8%
Vitamin B6:0.51mg
25.31%
Copper:0.49mg
24.72%
Iron:3.61mg
20.04%
Vitamin B2:0.3mg
17.6%
Zinc:2.45mg
16.35%
Calcium:147.95mg
14.79%
Vitamin B1:0.21mg
14.23%
Vitamin E:2.05mg
13.68%
Vitamin B5:1.09mg
10.87%
Vitamin B3:2.06mg
10.28%
Selenium:6.11µg
8.73%
Source:My Recipes