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Fennel and Quinoa Salad with Parsley and Dill


Quinoa -- a quick-cooking grain with a mildly nutty flavor and a texture not unlike couscous-anchors this cool salad of crisp, thinly shaved fennel, pungent parsley and dill, and a squeeze of fresh lemon.

  • Servings: 4
fennel and quinoa salad with parsley and dill

Photography: Johnny Miller

Source: Martha Stewart Living, November 2007


  • 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


  1. Prepare an ice-water bath. Cut fennel bulb in half lengthwise. Using a sharp knife, slice lengthwise as thinly as possible. Place in ice-water bath.

  2. Toast quinoa in a saucepan over medium heat, stirring constantly, for 5 minutes. Add water, raise heat, and bring to a boil. Reduce to a simmer; cover, and cook for 15 minutes. Remove from heat, and let stand, covered, for 5 minutes. Transfer to a bowl; refrigerate, uncovered, until cool, about 1 hour.

  3. Drain fennel, and pat dry. Add parsley, dill, lemon juice, oil, salt, and pepper, and toss. Divide quinoa among bowls. Top with fennel mixture.

Reviews Add a comment

  • Natalie D
    16 NOV, 2012
    This is a fantastic salad. I don't usually like Fennel, but it was amazing in this recipe. Use a veggie peeler to get thin fennel strips. I will make this all the time now.
  • abedell
    2 MAY, 2011
    This was delicious. Such fresh flavors - light enough to accompany most meals. I served it with burgers, and it was great.