---
title: Shaved Vegetable Salad over Red Quinoa
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/shaved-vegetable-salad-over-red-quinoa-556f5c38f8b25e880b8b4567
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Medium
allergens:
  - Tree Nuts
  - Milk
tags:
  - Gluten Free
  - Veggie
  - Salad
  - Healthy
rating: 3.5
rating_count: 460
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Anise-scented tarragon crema adds a refreshing, unique twist
  - theme: Presentation
    text: Vibrant colors and elegant plating make a show-stopping dish
image: "https://images.recipes.furrysalamander.com/shaved-vegetable-salad-over-red-quinoa.avif"
---

Bring 1½ cups water, @red quinoa{1%cup}, and a large pinch of @salt{} to a boil in a #small pot{}. Once boiling, cover and reduce to a simmer for ~{15%minutes}, until tender.

Chop the @tarragon{2%tbsp} leaves and discard the stems. Halve and juice the @lemon{1%unit}. Using a vegetable peeler, peel the @rainbow carrots{4%medium}, then shave into ribbons, rotating as necessary. Trim, quarter, and core the @fennel{1%small bulb}, then slice as thinly as possible.

Place both the fennel and carrots in a #medium bowl{} and toss with 1 tbsp @olive oil{1%tbsp} and the lemon juice. Season with salt and @black pepper{}.

Heat a #small non-stick pan{} over medium heat. Add the @pistachios{¼%cup} and cook, tossing, for ~{2%minutes}, until toasted and fragrant. Add 1 tbsp water and 1 tbsp @sugar{1%tbsp} to the pan, swirling continuously, until pistachios are coated with a syrupy glaze. Remove from pan and season with salt. Watch the pan carefully as sugar can burn quickly.

In a #small bowl{}, combine the @sour cream{½%cup}, 1 tbsp @red wine vinegar{1%tbsp}, and tarragon. Season with salt and pepper.

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