Fennel and Quinoa Salad with Herbs
Salads • American
Description
Fennel and Quinoa Salad with Herbs
Ingredients
- Fennel 1 piece
- Quinoa 1 cup
- Water 2 cups
- Parsley 0 oz
- Chopped Green Onions 2 tablespoons
- Meyer Lemon Juice ¼ cup
- Olive Oil 1 tablespoon
- Coarse Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut the fennel in half lengthwise, then thinly slice it. Transfer to a bowl and cover with ice water.
Step 2
In a saucepan, toast the quinoa over medium heat, stirring, for about 5 minutes. Add water, bring to a boil, reduce heat, cover, and simmer for about 15 minutes until tender. Transfer to a bowl and let it sit uncovered for 1 hour.
Step 3
Drain the fennel and dry it. Transfer to a bowl and add the herbs, lemon juice, and oil. Season with salt and pepper.
Step 4
Divide the quinoa among plates and top with the salad.
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