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Quinoa Salad with Fennel and Orange

Fennel is know to be an effective diuretic and has a calming effect on the stomach.
Prep Time10 minutes
Cook Time12 minutes
Course: Salad
Cuisine: Kiwi
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.