Thinly slice radishes, carrot, and fennel bulb using a mandoline.

Transfer sliced vegetables to a large bowl of ice water.

Refrigerate for about 1 hour, until crisp.

In a saucepan, bring quinoa and water to a boil.

Cover and cook over low heat until the water is absorbed and the quinoa is tender, about 20 minutes.

Let quinoa cool.

Drain and dry the vegetables.

In a bowl, combine lemon zest and juice with vegetable oil.

Add the quinoa and toss to combine.

Season with salt and pepper to taste.

Serve the quinoa in bowls, topped with the shaved vegetables.