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