Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Quinoa |
| 1¼ cup | Water |
| ⅓ cup | Zucchini, finely diced |
| ⅓ cup | Carrots, finely diced |
| ⅓ cup | Radish, finely diced |
| ¾ teaspoon | Garlic, minced |
| \N \N | Juice of 1/2 lemon |
| \N \N | Salt and pepper to taste |
In a small saucepan, combine the quinoa and water. Bring to a boil over high heat, then reduce to a simmer, cover and cook for about 15 minutes or until the grain is tender. Remove the lid, fluff the quinoa, and let it stand until the grain dries slightly.
Combine the cooked quinoa with the remaining ingredients. Toss and serve.
Sides by Melicia Phillips ISBN 0-517-59687-3 pg 28 Submitted By DIANE LAZARUS On 06-28-95