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While the quinoa is steaming, wash the kale well and remove the stems. Cut the kale in thin strips and set aside.
Wash, peel and shave the radishes, carrots, turnips, red beets and yellow beets carefully using a mandolin. As you are slicing the vegetables, add them to a bowl of ice water to keep them crisp. They will curl a bit and keep a nice crisp texture.
When the quinoa is cool, mix together with the kale and vegetables in a mixing bowl. Toss together with tarragon leaves, salt to taste, fresh cracked pepper, the oil and lemon juice.
Arrange the salad in a serving bowl and finish with the toasted pine nuts.