Shaved Vegetable Salad over Red Quinoa

🥘 Ingredients

• black pepper
• fennel
  1 small bulb
• lemon
  1 unit
• olive oil
  1 tbsp
• pistachios
  ¼ cup
• rainbow carrots
  4 medium
• red quinoa
  1 c
• red wine vinegar
  1 tbsp
• salt
• sour cream
  ½ cup
• sugar
  1 tbsp
• tarragon
  2 tbsp

🍳 Cookware

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

1. 1

   Bring 1½ cups water, red quinoa , 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.

   red quinoa: 1 c, salt
2. 

   2

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

   tarragon: 2 tbsp, lemon: 1 unit, rainbow carrots: 4 medium, fennel: 1 small bulb
3. 

   3

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

   olive oil: 1 tbsp, black pepper
4. 

   4

   Heat a small non-stick pan over medium heat. Add the pistachios and cook, tossing, for ⏱️ 2 minutes , until toasted and fragrant. Add 1 tbsp water and 1 tbsp sugar 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.

   pistachios: ¼ cup, sugar: 1 tbsp
5. 

   5

   In a small bowl , combine the sour cream , 1 tbsp red wine vinegar , and tarragon. Season with salt and pepper.

   sour cream: ½ cup, 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!