---
title: Shaved Vegetable Salad over Red Quinoa
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/shaved-vegetable-salad-over-red-quinoa-556f5c38f8b25e880b8b4567
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: medium
allergens:
  - Tree Nuts
  - Milk
tags:
  - Gluten Free
  - Veggie
rating: 3.5
rating_count: 460
source_chef: Recipe Development Team
nutrition:
  calories: 609
  protein: 19
  fat: 23
  carbohydrates: 90
  fiber: 13
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/Salad/shaved-vegetable-salad-over-red-quinoa.avif"
---
In a #small pot{}, combine @water{1½%cup}, @red quinoa{1.5%cup}, and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook ~{15%minutes} until tender.

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

In a #medium bowl{}, combine the shaved fennel and carrots with @olive oil{1%tbsp} and the lemon juice. Season with @salt{} and @black pepper{}.

In a #small non-stick pan{}, heat over medium heat. Add @pistachios{2%ounce} and cook, tossing, ~{2-3%minutes} until toasted and fragrant. Add @water{1%tbsp} and @sugar{1%tbsp} to the pan, swirling continuously, until pistachios are coated with a syrupy glaze. Remove from pan and season with salt. HINT: Watch the pan carefully! Sugar can burn quickly.

In a #small bowl{}, combine @sour cream{8%tbsp}, @red wine vinegar{1%tbsp}, and the chopped 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!