Fennel and Quinoa Salad with Greens
4 servings
30 minutes
Fennel and quinoa salad with greens is a harmony of freshness and nutritious ingredients. This dish originates from modern American cuisine, where the balance of flavors and health benefits are valued. Crunchy fennel adds a light anise aroma to the salad, while quinoa contributes softness and richness. Fresh herbs—parsley and dill—enrich the flavor and make it even more refreshing. Lemon juice adds a pleasant tang, while olive oil gives a delicate texture. This salad is perfect as a light summer side dish or a standalone meal for those who appreciate fresh and healthy ingredients.
1
Cut the fennel in half lengthwise, then slice it thinly. Transfer to a bowl and cover with ice water.
- Fennel: 1 piece
- Water: 2 glasss
2
In a saucepan, stir-fry quinoa over medium heat for about 5 minutes. Pour in water, bring to a boil, reduce heat, cover, and cook for about 15 minutes until soft. Transfer to a bowl and leave uncovered for 1 hour.
- Quinoa: 1 glass
- Water: 2 glasss
3
Drain the fennel and dry it. Transfer to a bowl and add herbs, lemon juice, and oil. Season with salt and pepper.
- Fennel: 1 piece
- Parsley leaves: 70 g
- Chopped dill: 2 tablespoons
- Lemon juice: 0.3 glass
- Extra virgin olive oil: 1 tablespoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
Divide the quinoa into plates and top with salad.
- Quinoa: 1 glass
