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

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.


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