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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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. 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.

Reviews (2)

29 Ratings
  • 5 star values: 8
  • 4 star values: 7
  • 3 star values: 7
  • 2 star values: 6
  • 1 star values: 1
Rating: Unrated
11/16/2012
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.
Rating: Unrated
05/02/2011
This was delicious. Such fresh flavors - light enough to accompany most meals. I served it with burgers, and it was great.