Fennel and Quinoa Salad with Parsley and Dill

fennel and quinoa salad with parsley and dill
Photo: Johnny Miller

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.


  • 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


  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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