Red Quinoa, Shaved Fennel, and Radish Salad with Citrus Dressing

Preparation

1. Step 1

   Preheat oven to 400°. Cook quinoa in a large saucepan of boiling salted water until tender, 10–15 minutes. Drain; return to pot. Cover and let stand 10 minutes. Fluff with a fork and set aside.

   Step 2

   Meanwhile, toast pecans on a rimmed baking sheet in oven until aromatic and beginning to brown, 5–8 minutes. Let cool.

   Step 3

   Using a sharp knife, remove all peel and white pith from orange. Working over a large bowl, cut between membranes to release segments into bowl. Squeeze membranes to release juice into bowl. Drain segments into separate bowl and return 2 Tbsp. juice to bowl.

   Step 4

   Add shallot and ginger to large bowl with orange juice. Slowly whisk in oil. Add quinoa, pecans, orange segments, fennel, and radishes; toss to coat. Season with salt and pepper.