Shaved Vegetable Salad over Red Quinoa

🥘 Ingredients

• black pepper
• fennel
  2 unit
• lemon
  2 unit
• olive oil
  1 tbsp
• pistachios
  2 oz
• rainbow carrots
  2 bunch
• red quinoa
  1.5 c
• red wine vinegar
  1 tbsp
• salt
• sour cream
  1/2 c
• sugar
  1 tbsp
• tarragon
  2 sprig
• water
  1 tbsp, 1½ cup

🍳 Cookware

• small pot
• medium bowl
• small non-stick pan
• small bowl

1. 1

   In a small pot , combine water , red quinoa , and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook ⏱️ 15 minutes until tender.

   water: 1½ cup, red quinoa: 1.5 c
2. 

   2

   Chop tarragon leaves and discard the stems. Halve and juice lemon . Using a vegetable peeler, peel rainbow carrots into ribbons, rotating as necessary. Trim, quarter, and core fennel , then slice as thinly as possible.

   tarragon: 2 sprig, lemon: 2 unit, rainbow carrots: 2 bunch, fennel: 2 unit
3. 

   3

   In a medium bowl , combine the shaved fennel and carrots with olive oil and the lemon juice. Season with salt and black pepper .

   olive oil: 1 tbsp, salt, black pepper
4. 

   4

   In a small non-stick pan , heat over medium heat. Add pistachios and cook, tossing, ⏱️ 2-3 minutes until toasted and fragrant. Add water and sugar to the pan, swirling continuously, until pistachios are coated with a syrupy glaze. Remove from pan and season with salt. HINT: Watch the pan carefully! Sugar can burn quickly.

   pistachios: 2 oz, water: 1 tbsp, sugar: 1 tbsp
5. 

   5

   In a small bowl , combine sour cream , red wine vinegar , and the chopped tarragon. Season with salt and pepper.

   sour cream: 1/2 c, red wine vinegar: 1 tbsp
6. 6

   Plate the quinoa and top with the carrots and fennel. Dollop with the tarragon crema and sprinkle with candied pistachios. Enjoy!