Grilled Fennel and Quinoa Salad
Ingredients
The salad
-
¾
cup
quinoa, soaked & drained
-
1½
cups
water
-
1
small bulb
fennel, halved and core removed
-
4
pieces
radishes, halved and sliced thin
-
½
of an english cucumber
small dice
-
¼
cup
chopped fresh dill
-
2
pieces
green onions, sliced thin
-
¼
cup
toasted and chopped nuts or seeds (optional)
The dressing
-
3
tablespoons
olive oil, plus extra for grilling/roasting
-
2
teaspoons
dijon mustard
-
2
tablespoons
lemon juice
-
sea salt and ground black pepper
to taste
Instructions
- Cook the quinoa by combining it with water and salt in a saucepan, bringing it to a boil, and then simmering until the liquid is absorbed.
- For grilling, preheat the grill and brush the halved fennel with olive oil, seasoning with salt and pepper before grilling until charred and soft.
- For roasting, preheat the oven and toss fennel with oil, salt, and pepper, then roast until soft and caramelized.
- Fluff the cooled quinoa and combine it in a large bowl with the grilled or roasted fennel, radishes, cucumber, dill, and green onions.
- Add the dressing ingredients on top, season with salt and pepper, and mix thoroughly.
- Garnish with toasted nuts/seeds and reserved fennel fronds if desired.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
10g
Total carbohydrates
32g
Total protein
7g
Sodium
20mg
Cholesterol
0mg
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