Food & Cooking Recipes Salad Recipes Fennel and Quinoa Salad with Parsley and Dill 3.5 (29) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 9, 2020 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Servings: 4 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. Ingredients 1 medium fennel bulb, trimmed 1 cup quinoa 2 cups water 1 cup fresh flat-leaf parsley leaves 2 tablespoons chopped fresh dill ¼ cup fresh lemon juice (from 1 to 2 lemons) 1 tablespoon extra-virgin olive oil 1 teaspoon coarse salt Freshly ground pepper, to taste Directions 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. 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. Drain fennel, and pat dry. Add parsley, dill, lemon juice, oil, salt, and pepper, and toss. Divide quinoa among bowls. Top with fennel mixture. Rate it Print