INGREDIENTS
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8 large red radishes or 1 large watermelon radish
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1 small black radish
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1 medium carrot, peeled
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1 medium fennel bulb, cored
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1 cup quinoa, preferably red rinsed
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2 1/2 cup water
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finely grated zest of 2 lemon
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juice of 1 lemon
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2 tablespoon vegetable oil
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salt and freshly ground pepper