Each month we post a new recipe for you to try. We appreciate your comments and experiences with them.
This month's recipe is: Lemony Quinoa Salad with Radish and Fruit
8 large red radishes
1 small black radish (optional)
1 cup halved red or green grapes
1 medium cored and halved fennel bulb
1 cup rinsed quinoa (preferably red)
2 1/2 cups water
Finely grated zest of 2 lemons
Juice of 1 lemon
2 tablespoons vegetable oil
Salt and freshly ground pepper
Using a mandoline, thinly slice the radishes, and fennel bulb. Transfer to a large bowl of ice water and refrigerate for about 1 hour until crisp.
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 about 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 the grapes and toss. Then season with salt and pepper.
Serve the quinoa in bowls and top with the vegetables.