Quinoa Salad with Fennel and Orange
Fennel is know to be an effective diuretic and has a calming effect on the stomach.
Servings: 4 people
Equipment
- Medium Saucepan, Jam Jar
Ingredients
Main Ingredients
- 225 grams Quinoa (White, Red and Black) Rinsed and drained
- 3 medium Oranges
- 250 grams Fennel Bulbs thinly sliced, reserve feathery tops
- 2 Spring Onions finely chopped
- 900 ml Vegetable stock
- 15 grams Fresh Parsley - Flat-leaf roughly chopped
Dressing
- 1 Lemon Juiced
- 45 ml Cold Pressed Olive Oil Extra Virgin
- Pepper to taste
Instructions
- Bring the stock to the boil in a saucepan, add the quinoa and simmer for 10 - 12 minutes, or until the germs separate from the seeds.
- Drain off stock and discard, then spoon the quinoa into a salad bowl and leave to cool.
- Grate the rind from two of the oranges and put it in a jam jar.
- Cut a slice off the top and bottom of each of the three oranges, then remove the peel in thin vertical slices and discard.
- Cut between the membranes to remove the orange segments, then squeeze the juice from the membranes into the jam jar.
- Add the orange segments, fennel slices, spring onions and parsley to the quinoa.
- To make the dressing, add the lemon juice and oil to the jam jar, season with pepper to taste, screw on the lid and shake well.
- Drizzle over the salad and toss together.
- Garnish with the fennel fronds and serve immediately.
