Feel free to vary the vegetables in this salad according to what you have in your garden or find at the farmers' market.
Peel the lemon with a vegetable peeler, yielding very thin strips. Use the remaining lemon for the juice in this recipe. Kohlrabi, a relative of cabbage and broccoli, may be unfamiliar to you, but I highly recommend it in this recipe. If you can’t find it, use sliced zucchini instead.
Recipe information
Total Time
30 minutes, plus chilling time
Yield
6 servings
Ingredients
Preparation
Step 1
Rinse the quinoa well and place it in a pot with the vegetable broth and bring to a boil. Reduce the heat, stir in the pieces of lemon zest, cover, and cook for 15 minutes. Remove from the heat, stir, and remove and discard the pieces of lemon zest. Allow the quinoa to cool slightly.
Step 2
Meanwhile, put a large pot of water on the stove to boil, drop the asparagus and snow peas into the boiling water, and cook for 2 to 3 minutes, until crisp-tender (do not overcook; the vegetables should still be slightly firm). Remove from the pot with a slotted spoon and drop into a bowl of ice water. Drain. Combine the cooked quinoa, asparagus, snow peas, kohlrabi, and radishes in a large bowl. Add the remaining ingredients and mix well. Season with freshly ground black pepper and sea salt, if desired. Chill for 1 to 2 hours before serving to allow flavors to mingle.
Recipe notes
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