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Fennel and Quinoa Salad with Parsley and Dill

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Fennel and Quinoa Salad with Parsley and Dill

Ingredients

  • 1 medium fennel bulb , trimmed
  • 1 cup quinoa
  • 2 cups water
  • 1 cup fresh flat-leaf parsley leaves
  • 2 tablespoons chopped fresh dill
  • 1/4 cup fresh lemon juice (from 1 to 2 lemons)
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon coarse salt
  • Freshly ground pepper , to taste

Instructions

  1. Prepare an ice-water bath.
  2. Cut fennel bulb in half lengthwise. Using a sharp knife, slice lengthwise as thinly as possible. Place in ice-water bath.
  3. Toast quinoa in a saucepan over medium heat, stirring constantly, for 5 minutes. Add water, raise heat, and bring to a boil.
  4. Reduce to a simmer; cover, and cook for 15 minutes.
  5. Remove from heat, and let stand, covered, for 5 minutes.
  6. Transfer to a bowl; refrigerate, uncovered, until cool, about 1 hour.
  7. Drain fennel, and pat dry.
  8. Add parsley, dill, lemon juice, oil, salt, and pepper, and toss.
  9. Divide quinoa among bowls.
  10. Top with fennel mixture.

 

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